Individual vegan pavlovas
A vegan-friendly beautiful show-stopping dessert, that’s perfect for entertaining. These stunning pavlovas are finished with a lusciously light and fluffy coconut whipped cream and fresh seasonal huarākau (fruits). It’s the perfect combo of crispy, light, fruity and a little bit sweet. Switch it up with the seasons and include your favourite seasonal fruit as a topping.
Ingredients
Method
Ingredients
- 400ml can Pams coconut cream, refrigerated overnight
- 400g can Pams chickpeas, refrigerated overnight
- ½ tsp cream of tartar
- 1 cup + 2 Tbsp Pams caster sugar
- 1 Tbsp Pams cornflour
- 2 tsp vanilla extract or essence
- Seasonal fruit (we used mango, passionfruit and green kiwifruit)
Method
- Preheat your oven to fan bake 100°C.
- Strain the liquid from the chickpeas into the bowl of a stand mixer. Add in cream of tartar and using the whisk attachment beat at a high speed until stiff peaks have formed. Turn the mixer to a medium speed and gradually add in 1 cup sugar, 1 tbsp at a time.
- Once all the sugar has been incorporated, lightly mix in the cornflour and vanilla until well combined, then return to a high speed until thick and glossy. Spread out the meringue into 6 individual circles onto lined baking trays. Place in the oven to bake for 2 ½ hrs or until dry and crisp. Turn off the oven and allow the pavlova to rest inside for at least 2 hours or until completely cool.
- To make the coconut whipped cream, spoon the thick coconut cream from the chilled can into a bowl, leaving the liquid behind. Beat together with remaining caster sugar and vanilla until light and fluffy.
- Place cooled meringue on your desired serving plate and top with coconut whipped cream and seasonal fruit.
Top tip
Garnish your lovely meringue with toasted coconut flakes and fresh sprigs of mint.
Don’t forget to use the drained chickpeas in one of our delicious chickpea recipes on the New World website such as our vegetarian chickpea biryani, and use the coconut water in a delicious smoothie!