The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here.
Passover Potluck 2013 is generously sponsored by Idaho Potatoes.
I love Jackie Dodd. I love her blogs, Domestic Fits and The Beeroness. I love everything about Jackie, and not just because she’s been my buddy since 4th grade. She’s a kind person, a talented cook, and her photography is beyond beautiful. Today, she’s sharing a dessert recipe that I will absolutely be incorporating into my Seder menu. Who wouldn’t want a giant Girl-Scout-cookie-like pavlova on their Passover table? Have mercy! ~ Tori
I’m Jackie, from Domestic Fits, and I’m so happy to be back for the 2013 Passover Potluck! I was hoping that Tori would ask me back again this year, I love a culinary challenge and I had a great time last year coming up with a recipe for the Passover Potluck. Tori and I have known each other since the 4th grade, and even though we lost touch for a long time, we met up again as adults through blogging, I guess we were just destined to be friends! And if you were wondering, she is one of the most genuine and wonderful people I have ever met, plus she’s even more gorgeous in person!
I was determined to make you all a dessert that was not just Kosher for Passover, but pareve as well. I tried three different recipes because I wanted it to be GREAT, not just “good for pareve.” The first two were just “good” and the third try was the charm, it’s amazing! This is a Pavlova, it has a crispy outside and a soft, almost chewy interior. Pavlovas have a super fancy feeling, but are deceptively easy to make, perfect for a dinner party. With the coconut, cocoa pudding, and caramel sauce, it tastes like a giant Girl Scout cookie. I hope you love it as much as I do.
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- 1 cup sweetened shredded coconut
- 1 cup fine granulated white sugar
- 1 tbsp potato starch (or cornstarch - if avoiding kitniyot, use potato)
- 3 large egg whites, room temperature (reserve the yolks)
- Pinch of salt
- 1 tsp white vinegar
- 1/2 tsp vanilla or coconut extract
Cocoa Pudding Ingredients
- 3 egg yolks
- 1 cup granulated white sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup full fat coconut milk
- 1/4 cup water
Caramel Sauce Ingredients
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 2 tbsp water
- 1 tsp vanilla extract
- 1/4 cup full fat coconut milk
- Preheat oven to 300. Add the coconut to a dry pan. Toast over medium high heat until most of the coconut is golden brown, stirring constantly to avoid burning. Remove from heat, set aside.
- In a small bowl, whisk together the sugar and the potato starch (or cornstarch).
- In the bowl of a stand mixer add the egg whites and pinch of salt. Beat on medium speed until soft peaks form, about 5 minutes. Turn mixer to high and slowly add the sugar mixture, continue to beat until peaks start to firm, about 1 to 2 minutes. Slowly add the vinegar and vanilla, beat until stiff peaks form and the meringue is glossy. Remove bowl from the stand mixer and gently fold in the coconut using a spatula or wooden spoon.
- Cover a large baking sheet with parchment paper. Spoon meringue onto to parchment into an 8-inch circle. Make a well in the center (this will hold the pudding and caramel).
- Place baking sheet in the oven and bake until the pavlova is dry and “crisp” on the outside, about 45 to 55 minutes. Turn off the oven, open the oven door halfway, and allow the pavlova to cool in the oven to room temperature before removing.
- To make the pudding, add the egg yolks, sugar and cocoa powder to a cold pan (that just means you don’t want the pan added to the heat yet, but it doesn’t need to be “chilled”). Whisk until well combined. Put the pan on medium high heat, whisking in the coconut milk and the water. Cook, stirring constantly until thickened, about 5 minutes. Remove from heat and allow to cool slightly before adding to a storage bowl. Chill in the refrigerator until cold, about 1 hour. Pudding can be made up to 3 days ahead of time.
- To make the caramel sauce, stir together the brown sugar, white sugar and water in a saucepan over high heat until the sugar has dissolved. Clip a cooking thermometer on the side of the pot. Allow to boil undisturbed until the sugar reaches 230. (Don’t stir the caramel while it’s cooking or it will crystalize, but you can occasionally “swirl” the pan to redistribute the sauce.) Once the caramel reaches 230, remove from heat and add the vanilla, stir until well combined, it will bubble up furiously, then stir in the coconut milk. Return to a boil, stirring continually for two minutes. Remove from heat and allow to cool to room temperature. Caramel will thicken as it cools, but if it becomes too thick to pour, heat it a bit to thin. Caramel can be made up to 3 days ahead of time.
- Once the pavlova has cooled, place it on a serving plate. Pour the pudding into the well in the center (this recipe makes a large amount of pudding, you may only want to use half of the pudding and save the rest for another use). Drizzle with caramel sauce or serve the caramel sauce on the side for your guest to drizzle as they like.
Other Great Passover Recipe Ideas
Passover Potluck 2012 – Flourless Chocolate Hazelnut Cake from Geez Louise
Couldn’t Be Parve – Chocolate Coconut Panna Cotta
Levana Cooks – Chocolate Beet Coconut Cake with Chocolate Icing