Individal Dairy Free Pavlovas

For the pavlovas:

In a small bowl, mix together the sugar and cornstarch. Preheat the oven to 250º. Start beating the egg whites in a large bowl or mixer over high speed. As soon as they are foamy, pour in the vinegar. Slowly start adding the sugar mixture while the eggs are beating. As soon as it starts to turn white, add the vanilla. Let the mixture beat on high for at least 3 minutes. As soon as the peaks are glossy and very stiff, you are ready.

Use a cookie sheet that is nonstick or a parchment-lined sheet. I like to use a decorating bag and add the meringue. Then make 3-inch discs on the cookie sheet and then form walls on top around the edge of the discs. You could also make a nice tall mound and use the back of the spoon to form a dent in the middle. As long as it will hold stuff, it will look pretty. Bake in the preheated oven for about an hour and a half. They will be very dry and hard to the touch. If they aren’t starting to brown, turn the oven off and leave them in to cool with the oven. If they are are turning brown, remove them from the oven to cool. (On a side note, it is not a good idea to make these on a humid day. One time mine become very sticky and gooey upon removal from the oven. If it is not humid, this stores very well for at least a week.)

For the topping:

Follow the directions on the package of the pudding using the pie directions, but substitute coconut milk for regular milk.

Put it all together:

Just before serving, spoon the pudding mixture into the center of the mini pavlovas. Add any fruit you have over the top and serve immediately.