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Aquafabulous Mango & Coconut Pavlovas
  • Serves 8-10 persons
  • Clock 15 minutes
  • Coconut Rum Punch

These zesty, light & airy pavlovas with fresh mango & LiQ Coconut Rum Punch are a little taste of paradise. The merengues are made with aquafaba, so are 100% vegan, and absolutely aquafabulous.

Ingredients

For 8 to 10 meringues, depending on the size

  • 400g tin cooked organic chickpeas
  • ½ teaspoon cream of tartar
  • 95g caster sugar
  • 8 tablespoons coconut yoghurt, to serve
  • 2 fresh mangoes, skin removed and cut into thin slices, to serve
  • 8 scoops LiQ Coconut Rum Punch ice cream, to serve
  • Zest of 2 limes, to serve
  • 4 tablespoons coconut flakes, toasted until golden
This is how you make it
  • Preheat oven to 120C
  • Line 2 trays with greased baking paper
  • Drain the chickpea liquid (aquafaba) into a measuring jug until you have 80ml. Keep the chickpeas for another time - we won’t need them for this recipe!
  • Using a handheld mixer, whisk the chickpea liquid and cream of tartar for 2-5 minutes on a medium setting, or until white and firm peaks form (just like egg whites meringues!)
  • Add the sugar a tablespoon at a time and keep mixing until smooth, firm and shiny.
  • Add 8-10 large spoonfuls of meringue onto the trays. Add a small indentation in the centre of each meringue to leave space for our toppings.
  • Bake for 45 minutes to 1 hour until crispy on the outside and very lightly golden.
  • Leave to cool with the oven door shut for 1 hour before removing. 
  • To serve, add a tablespoon of coconut yoghurt (optional), and a large scoop of LiQ Coconut Rum Punch in the centre of each meringue.
  • Arrange slices of fresh mango around the ice cream centre.
  • To finish, sprinkle with lime zest and toasted coconut flakes.
Aquafabulous Mango & Coconut Pavlovas