Vegan coconut and mango pavlova
- June 2019
- Serves 8-10
- Hands-on time 40 min, oven time 1½ hours, plus 2-3 hours cooling and chilling
We’ve turned this egg and dairy-based dessert into a knockout vegan showstopper with our coconut and mango pavlova. It’s topped with coconut cream and a tropical layer of mango and lime making it a wonderful pud to pull out at a summer party.
Take a look at our banana, coconut and caramel pavlova too for something even sweeter.
- Vegan recipes
- 8.8g (7.5g saturated)
- 35.3g (33.2g sugars)
Make the meringue up to a day in advance. Keep in an airtight container somewhere cool.
Aquafaba (literally ‘bean water’) is the liquid from a can of chickpeas or other legumes. It can be used as a replacement for egg whites – it’s stable when whipped and produces a brilliant, crisp meringue with a chewy centre.
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