Vegan meringue is best served within an hour of drying, as it absorbs humidity far quicker than egg-based meringue. As such, this Pavlova will
become very sticky the longer it stands.
Vegan piña colada pavlova
- 150ml chickpea brine (aquafaba)
- ¼ tsp cream of tartar
- 135g castor sugar
- ½ tsp xanthan gum
COCONUT PASTRY CREAM
- 200ml coconut milk
- 35g white sugar
- pinch salt
- ½ tsp vanilla essence
- 20g cornflour
- 2 tbsp rum
- 50g coconut yoghurt
- 1 x small pineapple, peeled and cut into chunks
- granadilla pulp, to serve
- toasted coconut flakes, to serve
For the Pavlova, preheat the oven to 120°C. Line a baking sheet with baking paper. Set aside until needed.
Place the chickpea brine in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and beat on medium speed for about 5 minutes. Increase the speed and beat on high until stiff peaks form, about 5 – 10 minutes.
Add the castor sugar 1 tablespoonful at a time, beating well between each addition. Sift the xanthan gum over the mixture. Beat briefly to incorporate.
Spoon the mixture into the prepared baking sheet. Use a spatula to shape it into a 20cm square. Bake in the preheated oven until crisp, about 1 hour. Switch the oven off and allow the meringue to dry out in the oven with the door closed, about 1 hour.
For the coconut pastry cream, place 150ml of the coconut milk in a saucepan. Add the white sugar, salt and vanilla essence. Bring to a boil over medium heat.
While the mixture is heating up, combine the cornflour, rum and the remaining 50ml coconut milk in a small bowl. Stir until a smooth paste forms. Slowly whisk the paste into the boiling coconut-milk mixture. Cook over medium heat, stirring continuously, until the mixture has thickened slightly, about 4 – 5 minutes. Remove from heat and transfer to a heatproof bowl. Cover with cling film and refrigerate until chilled. Fold in the coconut yoghurt.
To serve, place the Pavlova in a large serving platter. Spread the pastry cream over and top with the pineapple chunks, granadilla pulp and toasted coconut flakes. Serve immediately.