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Renowned across the globe for her scrummy pavlovas. No matter which party or event Debbie attends she is never without a pavlova in hand… I kid you not! Her non paleo recipe is in the Microsoft cookbook and her pavlova’s have raised a tidy price at auction! My hubby’s birthday cake each year is always a Debbie Pavlova. So Debbie couldn’t go empty handed to Thanksgiving this year without a pavlova right?! NO she couldn’t and YES she did it again, a delicious paleo pavlova his time, to share. Paleo pavlova doesn’t go crunchy like regular pavlovas, more of a soft meringue as in lemon meringue. if you like coconut then you will love the cream. Paleo pavlova is super yummy and hit the spot without a doubt!

Thanks Cavegirl Debbie!

Originally published on Southern Crossfit.

Here’s Debbie’s version…


  • 6 egg whites
  • 150 ml Agave Syrup
  • 2 Tbs.Arrowroot
  • 1 tsp. Lemon juice
  • 2 cans of chilled full fat coconut milk
  • 1/2 tsp. cinnamon
  • few drops of vanilla extract


  • Pre heat oven to 300* F
  • Whip egg whites until soft peaks start to form, slowly add agave syrup.
  • Keep whisking white until peaks start to firm, add arrowroot.
  • Finish by adding lemon juice.
  • Scoop mix onto grease proof paper to form individual portions, about the size of your fist.
  • Place in oven @ 300*F for 10 mins then turn oven down to 250*F and cook for a further 50 mins. Once the hour is up turn oven off and let the pavlovas cool in the oven, do not remove until cool.
  • Cream: chill the cans of coconut over night and then scoop off the solid cream in to a bowl
  • Add cinnamon and vanilla then whisk
  • Serve with fresh sliced strawberries or raspberries (or any fruit you like)


Another great paleo recipe! This lifestyle just keeps getting better and better!

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1 Comment

  1. Hey, what about Debbie’s Carrot Cake? Debbie darling, could we have the recipe for that baby? Kate raved over that.

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