This dessert goes wonderfully after a heavy meal since this dessert is light and creamy!

Eton Mess [Vegan]





Vegan Meringues:

  • 3/4 cup aquafaba (see Notes)
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract


  • 3 cups frozen coconut whipped topping, divided (see Notes)
  • 3 cups sliced strawberries, divided


To Make the Meringues:

  1. In a stand mixer, beat the aquafaba on high speed for 5 to 7 minutes, until stiff white peaks form (it’s similar to whipping egg whites).
  2. Alternatively, you can whip the aquafaba in a large glass or metal bowl using a hand mixer.
  3. Add the cream of tartar, then whip for 1 minute more to incorporate.
  4. Gradually add the granulated sugar, about ¼ cup at a time, continuing to beat until the mixture becomes glossy. The meringue should be very stiff now.
  5. Add the vanilla extract and beat for 1 minute to fully incorporate.
  6. Preheat the oven to 225°F. Line a large baking sheet (at least 17 by 14 inches) with parchment paper.
  7. Scoop the meringue into a piping bag fitted with a decorating tip (a #32 star tip is ideal) or into a plastic bag with a corner snipped off.
  8. Pipe the meringue onto the baking sheet in 2-inch circles, about 2 inches apart. You should get 20 to 24 meringue cookies, depending how much meringue was created.
  9. Bake the meringues for 1 hour, turning the pan every 15 minutes to allow even baking.
  10. Turn off the oven and allow the meringues to rest in the oven for 1 hour.
  11. Remove the meringues from the oven and allow them to cool for 15 minutes before removing from the pan.

To Assemble:

  1. Scoop 1 cup of coconut whipped topping into a large serving dish. Top with 1 cup of sliced strawberries and one-third of the meringues (8 if you made 24 meringues).
  2. Repeat the layers with the remaining coconut whipped topping, strawberries, and meringues. Serve immediately.