Preparation

1. Line 2 sheet pans with parchment paper, preheat oven to 350F
2. In the bowl of a mixer, fitted with the wire whisk, combine the first six ingredients and beat on high until stiff peaks form, about 3 - 5 minutes. Add remaining 2 tablespoons of sugar and beat an additional 30 seconds.
3. Scoop mixture into a large pastry bag or a gallon size zip-seal plastic bag. If using the plastic bag, snip off one corner of the bag to allow the mixture to pipe out in 1/2-inch size tubes. Onto the prepared sheet pans, pipe 12 circles, about 3-inches in diameter and 3-4 layers high leaving the center empty. Separated them at least 2-inches apart. Pipe a medium rosette into the center of each circle. Pipe any remaining mixture out into little rosettes to garnish the finished dessert.
4. Bake in the middle of the preheated oven for 20 minutes. If they are beginning to brown, turn down the temperature to 325 for the remainder of the 20 minutes. Turn the oven down to 300 F for another 20 minutes, then to 275 for another 20 minutes. Turn off the oven, but leave the pavlovas in the oven until they are completely cool, about another hour or as long as you like. Just remember they are in there before you turn the oven on to preheat for another purpose!!
5. When pavlovas are completely cool, they can be stored in a sealed container such as zip-seal plastic bags for up to a week or two.
6. Assembling the desserts: Place all of the fruit, along with 2 tablespoons of passionfruit concentrate in a bowl and stir to combine. Place a meringue shell in each serving dish, add a medium scoop of coconut milk ice cream, then top with the fruit.
7. Garnish the very top with little rosettes, if you made them. Serve immediately.
8. This recipe does not meet MHealthy Nutrition Guidelines.