Aquafabulous vegan pavlovas
Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight).
Preheat oven to 150 degrees Celsius and line a baking tray with baking paper (keep the tray out of the oven so it’s not warm).
With an electric mixer (hand or stand), beat the chickpea water until soft foamy peaks form, like egg whites would – it should be thick and creamy. This takes about 20–25 minutes.
Mix together the remaining ingredients in a separate bowl. Gradually add this to the whipped chickpea brine, a tablespoon at a time while beating continuously until glossy peaks form. Allow the sugar mixture to dissolve and be mixed completely before adding another spoonful.
Dollop the pavlova mix onto the tray to form 6 circular individual pavlovas, piling the mixture up as high as possible. Use a spoon to even out the tops if needed (they should be ~10cm diameter).
Place in the oven, then close the door and immediately drop the temperature to 100 degrees Celsius. Bake for 90 minutes (don’t open the door) and then leave to cool in the oven overnight or for at least two hours until the oven has returned to room temperature completely.
Transfer the pavlovas on the baking paper sheet to a wooden chopping board and leave to cool completely.
To make the whipped coconut cream:
Scoop only the top, firm half of the coconut cream from the tin and whip with vanilla extract using an electric mixer until fluffy.
Carefully lift pavlovas onto a cake stand or plate using a cake slice, then top with whipped coconut cream, berries, cherries, kiwifruit, mint, and coconut threads. Enjoy!
1/3 cup chickpea water (from 1 × 400g can unsalted chickpeas, chilled)
1 cup caster sugar
1 tsp vanilla extract
1/8 tsp cream of tartar
Pinch sea salt
Whipped Coconut Cream
1 × 400g can coconut cream (chilled)
1/2 tsp vanilla extract