Vegan piña colada pavlova

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.