Mini Vegan Pavlovas

229

The yummiest vegan pavlova bites.

Servings 8 servings
Prep Time 15 mins
Cook Time 1 hr 30 mins
cooling time 2 hrs
Total Time 3 hrs 45 mins

Equipment

  • Strainer
  • Mixing bowl
  • Stand Mixer or Electric Beaters
  • Measuring utensils for: tbsp, tsp and a cup

Ingredients

  • 1 can canned chickpeas
  • 1 cup caster sugar
  • 1 tsp white vinegar
  • 1 tbsp cornflour
  • 2 tsp vanilla extract

Coconut Cream

  • 1 can chilled overnight coconut cream
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 150°C.
  • Strain out the juice of the chickpeas and put into a large mixing bowl (or your stand mixer bowl)
  • Start beating your chickpea juice until it becomes a little frothy, add in the white vinegar and continue to beat for about 3 minutes.
  • Add in your sugar 1 tbsp at a time. Once all the sugar has been added continue to beat until a stiff peak forms. Your meringue will be very thick and glossy. Carefully fold in the cornflour and the vanilla extract.
  • Place large spoonfulls of meringue onto a baking tray lined with baking paper. Make sure to leave a little gap between them as they do expand a little.
  • Place in the oven and cook for 1 1/2 hours. Make sure you don't open the oven door to check them. After 1 1/2 hours is up, turn off your oven and let your pavlova cool down in the oven, still don't open the door. Let your pavolva cool for at least 2 hours before you take it out of the oven.

Make your coconut cream

  • Take your can of coconut cream out of the fridge. Use a spoon to scrape all the thickened coconut cream and transfer to a bowl. Drain off the liquid in the bottom of the can and discard. Add the vanilla essence and the maple syrup to the coconut cream and use beaters or a stand mixer to whip, it should be light, fluffy and resemble regular whipped cream.
  • Once your pavlovas has completly cooled, top it with coconut cream and fresh fruit.
Course: Dessert
Keyword: Coconut Cream, Fruit, Pavlova

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