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Pavlova meringue with coconut sago


  • Soak the sago in water to cover for a minimum of 2 hours in the fridge (overnight is even better). Drain well.
  • When ready, preheat oven to 100°C fan forced (120°C normal).
  • To make the French meringue, whisk the egg whites to form full peaks using an electric mixer.
  • Add the caster sugar, little by little, continually beating until well combined. Then fold in the icing sugar by hand, followed by the vinegar, vanilla and coconut threads.
  • Spoon (or pipe) 6-7 desired shapes of the meringue on a large baking tray lined with baking paper. Then cook in the oven for 2-3 hours until the meringue is firm and crunchy on the outside, but still soft and marshmallowy on the inside. Allow the pavs to cool before serving.
  • While the meringues are cooking, gently heat the coconut milk with the milk, vanilla and ginger in a heavy-bottomed pot.
  • Add the drained sago, mix well and simmer for about 10-15 mins until the liquid has been absorbed.
  • Then remove from the heat, add sugar to taste and continually stir until dissolved.
  • To serve, place the meringues on individual plates, spoon the warm sago over and top with your favourite pureed fruit and a star fruit.
  • nb.  Meringues can be pre-made – store in an airtight container in a cool place for a few days.
  • Emma Mackay – Australian pastry chef


  • 200 gm sago (seed tapioca)
  • 200 ml egg whites
  • 200 gm caster sugar
  • 200 gm icing sugar, sifted
  • 1 tspn white vinegar
  • a small splash of vanilla extract
  • a small handful of soft coconut threads (optional)
  • 400 ml coconut milk
  • 400 ml milk
  • ½ vanilla bean, split lengthways
  • 1 slice fresh ginger
  • 150 gm shaved palm sugar (or soft brown sugar)
  • 6 star fruits, dried

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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