Tropical Vegan Pavlova | Vegan Food & Living

Tropical Vegan Pavlova

Tropical Vegan Pavlova

This fresh and fruity dessert is the perfect summers day indulgence.

Many of us are making the most of our store cupboards and getting through cans of chickpeas faster than usual at the time, so if you're finding yourself with a lot more aquafaba than usual why not put it to good use with this tasty tropical vegan pavlova.

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.16666666666667 0.16666666666667 400 g can liquid from chickpeas, placed in the fridge overnight (reserve the chickpeas for curries, etc)
  • 33.333333333333 33.333333333333 g caster sugar
  • 0.25 0.25 tsp vanilla extract
  • 0.25 0.25 tsp white vinegar
  • For the cream
  • 0.33333333333333 0.33333333333333 400 g can full-fat coconut milk, placed in the fridge overnight
  • 0.33333333333333 0.33333333333333 tsp vanilla paste
  • maple syrup, to taste
  • For the toppings
  • 0.16666666666667 0.16666666666667 435 g can Del Monte Gold Pineapple Chunks, roughly chopped
  • 0.66666666666667 0.66666666666667 kiwi fruit, peeled and chopped
  • 0.5 0.5 passionfruits (seeds)
  • fresh mint
  • zest from one lime

Method

  1. Preheat your oven to 150C. Use a cake tin to draw a circle (roughly 20cm) onto baking paper, then lay it on a large baking tray. Set aside.
  2. Use an electric whisk to beat your aquafaba until stiff peaks form (this took me around 15 minutes, but it would take less time in a standing mixer). Beat in your sugar, one tablespoon at a time, whisking for around 45 seconds between each addition. Your mixture should be thick and glossy.
  3. Beat in the vanilla, vinegar and cornflour until combined. Again, the mixture should be thick and glossy and forming stiff peaks – if this isn’t the case, beat some more!
  4. Spoon the meringue mixture onto the prepared circle, using a spoon to fill it. Turn the oven down to 140C, then immediately place in the oven to bake for 1 hour 10 – 1 hour 40 minutes, or until hard on top. Turn the oven off and allow the meringue to cool completely inside the oven (this will take a few hours).
  5. In the meantime, scoop your coconut cream from the top of the refrigerated coconut milk tins. Beat with the vanilla and maple syrup to taste, then place in the fridge to firm back up.
  6. Once the meringue has cooled, spoon over the cream, then scatter over your toppings. Serve immediately.

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