Blueberry-Coconut Pavlova

Place coconut milk in can in the back of the refrigerator for at least 8 hours, taking care not to disturb or shake the container.

Let egg whites stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Trace around a 9-inch round pan on the paper. Flip paper over on the sheet; set aside. In a small bowl, combine 1 cup granulated sugar and 1 tablespoon cornstarch; set aside.

Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, until soft peaks form (tips curl when beaters are lifted). Add the sugar mixture 1 tablespoon at a time, beating after each addition until sugar is dissolved (mixture feels smooth when rubbed between fingertips). Beat in 2 teaspoons vanilla. Continue beating on high speed for about 7 minutes or until stiff peaks form (tips stand straight). Spread meringue in circle on prepared parchment.

Bake for 1-1/2 hours or until meringue appears dry and barely gains color. Turn off oven but leave door closed. Let meringue dry inside for 1 hour. Carefully remove meringue from paper. Transfer to a wire rack; cool completely.

For coconut whipped cream: Flip over can of chilled coconut milk and open from the bottom. Carefully pour off the clear liquid. Transfer the thick, white cream to a medium bowl. Add powdered sugar. Beat on medium-high speed until soft peaks form. Beat in 1 teaspoon vanilla. Chill, covered, until ready to use. (If it separates, just whip it briefly and it will come back together.)

For blueberry sauce: In a medium saucepan, bring blueberries, the remaining 1/2 cup granulated sugar, the lemon juice and remaining 1 tablespoon cornstarch to boiling over medium heat. Simmer, uncovered, for 5 to 10 minutes or until thickened slightly. Remove from heat; stir in 1 teaspoon vanilla. Chill, covered, until ready to use.

To serve: Using an offset spatula, spread the coconut whipped cream evenly over the top of the pavlova. Delicately spoon blueberry sauce over the top, leaving a cream border along the edge. Garnish with fresh mint leaves or toasted coconut. Serve immediately or within a few hours of assembling. To store, keep refrigerated. The pavlova will last 1 to 2 days.