Layer crisp meringues and coconut cream to make a fabulous and flourless dessert that works for Passover celebrations or anytime you need a dairy- and gluten-free dessert that impresses. Coconut cream has a rich texture and subtle sweetness and also happens to be dairy free. Look for canned coconut cream (not coconut milk, coconut water, or cream of coconut), and chill it well before you whip it up.


Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Recipe Summary test

30 mins
7 hrs 30 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 225°F. Line 2 large baking sheets with parchment paper, and draw 2 (7-inch) circles on 1 parchment paper sheet. Draw 1 (7-inch) circle on second sheet. Turn sheets over, writing side down.

  • Whisk together potato starch and 1 1⁄2 cups of the sugar in a bowl; set aside. Beat egg whites with a heavy-duty stand mixer fitted with whisk attachment on medium-high speed for 1 minute. Add lemon juice and kosher salt, and beat until blended, about 30 seconds. With mixer running on high, gradually add sugar mixture (2 tablespoons at a time), beating just until glossy, stiff peaks form and sugar is almost dissolved, about 2 minutes. (Do not overbeat.) Reduce speed to low, and beat in vanilla.

  • Gently spoon egg white mixture evenly onto parchment paper circles. Sift 1⁄2 teaspoon cocoa over each. Using back of a spoon, spread egg white mixture to cover each circle.

  • Bake in preheated oven until meringues have formed a crust, about 3 hours; rotate baking sheets between top and bottom racks halfway through baking. Turn oven off, and let meringues stand in oven with door closed at least 4 hours or up to overnight.

  • Chill bowl of stand mixer and whisk attachment 30 minutes. Pour chilled coconut cream into chilled bowl. Add remaining 3 tablespoons sugar. Beat on medium speed, 1 minute. Increase speed to medium-high; beat until fluffy, 3 to 4 minutes.

  • Place 1 meringue on a serving plate; top with 1 to 1 1⁄2 cups whipped coconut cream. Repeat with 2 remaining meringues and cream, ending with cream. Garnish with chocolate shavings.