Crispy meringue and coconut whipped cream come together into a beautiful, elegant dessert — the pavlova. Pavlovas are said to have been created in honor of a Russian ballerina (they even share the same name) during her tour of Australia and New Zealand. They're made by stacking meringue discs with layers of whipped cream, followed by a topping of fruit. This recipe uses aquafaba, the liquid from a can of chickpeas that typically gets poured down the drain, to make the meringues and coconut cream for the whipped cream.

Pavlova With Coconut Whipped Cream [Vegan]

Advertisement

Serves

2

Advertisement

Ingredients

For the Meringue:

  • Aquafaba (liquid from a can of chickpeas)
  • 1/2 teaspoon cream of tartar
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For the Coconut Whipped Cream:

  • 1 13.66-ounce can of coconut milk, chilled
  • Stevia or sugar, to taste
  • 1/2 teaspoon vanilla extract
Advertisement

Preparation

To Make the Meringue:

  1. Preheat the oven to 230°F and line a baking tray with grease-proof paper.
  2. Add the aquafaba drained from the can of chickpeas into a large bowl or into the bowl of a stand mixer and whisk for approximately 5 minutes, until it's more than doubled in size, white and foamy.
  3. Add the cream of tartar and whisk again for another minute. Slowly start adding in the sugar, whisking until the mixture forms stiff, glossy peaks. Stir in some vanilla.
  4. Transfer the meringue mixture into the icing bag and pipe 4 discs, or make more if you prefer small meringues.
  5. Bake for 2 hours. Do not open the oven.
  6. After 2 hours, turn the oven off and leave them to cool in the oven.

To Make the Coconut Whipped Cream:

  1. Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled.
  2. Take the coconut milk out of the refrigerator and remove the lid. Scoop out the coconut fat. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.
  3. Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute.
  4. Whip in vanilla extract and stevia or sugar.

To Assemble the Pavlova:

  1. Once the meringue discs are cool, you can assemble the pavlova. Start with one disc and add whipped coconut cream, and spread it around to cover the top. Add another meringue disc, followed by more coconut whipped cream.
  2. Top with a mixture of your favorite fruits. Serve immediately.
Advertisement

    Discover more recipes with these ingredients

  • Aquafaba
Advertisement