Tropical Vegan Pavlova with Lime & Coconut Whip

Tropical Vegan Pavlova with Lime & Coconut Whip

Transport yourself to sunnier climes with this totally tropical vegan pavlova recipe!

This vegan dessert recipe swaps eggs for aquafaba to make the vegan meringue, so make sure you save the water from your next can of chickpeas!

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“It’s absolutely true that Australians stole pavlova from our New Zealand neighbours and made it our own. But regardless of where it came from, it isn’t an Australian Christmas without one. If you like piña coladas, this one is for you.” – Shannon Martinez 

If you’ve not tried aquafaba before in your vegan desserts, this tropical vegan pavlova recipe is a great place to start!

Next time you’re making a dish with chickpeas, make sure to reserve the water to use in place of eggs in this vegan meringue recipe.

Aquafaba takes a little longer than egg whites to whip up in the mixer, but it’s worth the wait because it makes a great egg replacement in vegan recipes.

Like traditional meringues, the vegan pavlova cooks for a long time in the oven on a lower heat to allow the sugar to crystalise so you get that signature crunchy merinuge texture.

While you wait for your tropical vegan pavlova to bake, you can prep the zesty lime and coconut whip that helps balances the sweetness of the pavlova.

Total Time: 3 hours 15 minutes

Prep Time: 40 minutes

Cook Time: 2 hours 30 minutes

Servings: 6

Rating:  

Total Time: 3 hours 15 minutes

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • non-stick cooking spray
  • For the meringue:
  • 41.666666666667 41.666666666667 ml aquafaba, chilled in the freezer for 1hr
  • 38.333333333333 38.333333333333 g caster (superfine) sugar
  • 0.5 0.5 tsp vanilla paste or extract
  • 0.25 0.25 tsp xanthan gum
  • 0.125 0.125 tsp cream of tartar
  • For the lime and coconut whip:
  • 0.16666666666667 0.16666666666667 400g tin coconut cream, well chilled (see note)
  • 6.6666666666667 6.6666666666667 g icing (confectioners’) sugar
  • 0.16666666666667 0.16666666666667 tsp vanilla paste or extract
  • finely grated zest of 1 lime
  • To decorate:
  • 0.33333333333333 0.33333333333333 mangoes, flesh sliced into ribbons
  • 0.66666666666667 0.66666666666667 large passionfruit, pulp only
  • 0.041666666666667 0.041666666666667 pineapple, peeled and very thinly sliced
  • mint leaves (optional)
  • coconut flakes, to garnish (optional)

Method

  1. Preheat the oven to 130°C (250°F). Spray a baking tray with non-stick cooking spray and line with baking paper. This will help keep the paper in place when you spoon on the meringue mixture.
  2. To make the meringue, pour the chilled aquafaba into the bowl of an electric mixer fitted with a balloon whisk. Add a pinch of salt and beat on high speed until soft peaks form. Reduce the speed to medium and gradually add the sugar. Once all the sugar is incorporated, add the vanilla, xanthan gum and cream of tartar, then continue beating until you have stiff peaks.
  3. Scoop the meringue onto the prepared tray and, using a spatula, shape into a circle about 10 cm (4 in) high. Bake for 2 1⁄2 hours, then turn off the heat and let the meringue cool in the oven with the door slightly ajar.
  4. Meanwhile, make the lime and coconut whip. Take the tin of coconut cream out of the fridge, being careful not to shake it up. Gently open the tin and scoop the solid coconut cream into the bowl of an electric mixer fitted with a balloon whisk, leaving behind the coconut water that has separated at the bottom. (Save the water for another use, such as your next curry or smoothie.) Add the icing sugar, vanilla and lime zest and whip until light and fluffy. Store in the fridge until needed.
  5. When the vegan meringue has cooled completely, very carefully remove it from the tray and put it on a serving platter. Cover the top with a big pile of the coconut whip, then decorate with the mango, passionfruit, pineapple and mint and coconut (if using). Eat immediately.

NOTE

It’s important to use top-quality coconut cream made with only coconut extract and water (90% coconut extract content or more works the best). If you can plan ahead, chill it in the fridge for at least 24 hours before making the tropical vegan pavlova.

Want to try making more recipes using aquafaba?

Here are 26 aquafaba recipes you never knew could be vegan

 

Find this delicious recipe and more in the Vegan with Bite cookbook by Shannon Martinez, published by Hardie Grant Books. Image credit: Nikki To and Hardie Grant.

Written by

Shannon Martinez

Shannon Martinez

Shannon has been cooking in kitchens for the past 22 years in Melbourne and is the Owner of Australia's two most prolific plant-based businesses, Smith & Daughters and Smith & Deli. This has led to her becoming the author of best-selling books Smith & Daughters: a cookbook (that happens to be vegan), Smith & DELIcious: Food From Our Deli (that happens to be vegan), and Vegan With Bite.

www.smithanddaughters.com/

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