Vegan pavlova with Coconut cream

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Do you know why egg whites foam up when we whisk them? Well this is chemistry, and the same chemical reaction when you whisk “beans water”, commonly called Aquafaba, to make vegan pavlova.

Essentially, the protein in egg whites, or Aquafaba ( Any beans, like chickpeas, have a high protein content) reacts to the water and air also present in both of these, and coagulate. Protein and water absorb additional air from whisking, doubling the mass and creating a foamy texture.

Now, hopefully you understand why someone thought it was a good idea to whisk chickpea water, let’s get back to baking!

This vegan pavlova is always a hit in my house. I usually don’t tell anyone it is vegan, until they have all scoffed their face with the delicious coconut cream, and the crispy vegan meringue. The recipe is exactly the same as a “normal” egg white meringue, and I promise you, it doesn’t taste of chickpeas at all!


For the vegan meringue

  • 200ml og Aquafaba (water from chickpeas can)
  • 270g of caster sugar
  • 1 tbsp of cream of tartar
  • 1 tbsp of vanilla essence

For the coconut cream

  • 400ml of coconut milk
  • 100g of coconut cream
  • 65g of caster sugar
  • 40g of vegan butter
  • 40g of corn flour
  • 50g of desiccated coconut
  • a pinch of salt

For the vegan pavlova topping

  • a mango
  • two kiwis
  • a peach
  • pomegranate seeds


1* Make the vegan meringue: pour the aquafaba in the bowl of an electric mixer an whisk for 5min, until it starts to bubble. Add the cream of tartar, and whisk for another 5min, medium speed. Start to sprinkle the caster sugar, spoon by spoon, until you have incorporated everything. The meringue should start to look shinny, continue to whisk for another 5min.

2* Bake the vegan meringue: Spread the meringue onto a reusable baking sheet, forming a round thick circle. Bake for 1H30 at 100 degrees celsius, fan oven.

3* Make the vegan coconut cream: Add the coconut milk and sugar into a pan, and gently heat for 5 min. Use another bowl to mix the vegan butter, coconut cream and corn flour, to create a sort of paste. Add this paste to the simmering milk, and use a whisk to stir. The cream will start to thickened after 5min, add the desiccated coconut and the pinch of salt. Pour the cream into a shallow rectangular tin, cover and leave to cool completely.

4* Assemble the vegan pavlova: When ready to serve, peel and dice the fruits. Spread the cooled cream on top of the vegan meringue, and cover with the fruits.

Eat straight away 🙂 Bon apétit!


1 Comment

  1. Shrinidhi
    July 3, 2020 / 2:34 am

    Hi Manon! I’m making this for my sisters birthday, and I was wondering if you have any tips for the meringue. I was trying to get it nice and stiff, but it only had medium peaks. Is there anything I should do? And also, how long can I have the fruits and cream on until the meringue becomes soggy? Thanks!

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