adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Egg-free pavlova
0 Likes
Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Indulge in our decadent vegan pavlovas crowned with luscious whipped coconut cream and crunchy pistachios.
Ingredients:
  • 1 400ml can coconut cream
  • 1 400g can chickpeas
  • 220g caster sugar
  • 10.00 gm cornflour
  • 54.00 gm maple syrup
  • 4.40 gm vanilla extract
  • Pistachios, to serve
  • Coconut flakes, to serve
  • Edible flowers, to serve
Instructions:
  • - Chill the coconut cream in the fridge overnight. - Drain the chickpeas and save the canning liquid. Store the chickpeas in a sealed container in the fridge. - Refrigerate the canning liquid for 2 hours or until cold.
  • Preheat the oven to 150°C and prepare two baking trays with baking paper. Once the canning liquid has cooled, pour it into a stand mixer with a whisk attachment. Whisk for 8 minutes or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, while whisking continuously for 15 minutes until the sugar is fully dissolved.
  • Gently fold in the cornflour. Scoop ¼ cup of mixture for each meringue, shaping into 10cm rounds on baking trays to yield 12 meringues. Bake at 100°C for 1 hour 15 minutes until the meringue is firm and crisp. Turn off the oven and let the meringues dry out inside for 4 hours or overnight.
  • The following day, in a clean stand mixer with the whisk attachment, whip chilled coconut cream into stiff peaks. Then, on low speed, mix in maple syrup and vanilla. Spread the coconut cream mixture over meringues and top with pistachios, coconut flakes, and edible flowers.

Similar Recipes