EGG-FREE VEGAN PAVLOVA

Method

STEP 1

Preheat oven to 180°C.  

STEP 2

Place chickpea liquid in a clean, dry bowl and whip to soft peaks using an electric mixer.  

STEP 3

Once soft peaks are formed, add sugar a spoonful at a time, allowing it to mix in before adding the next spoonful. This will take 5-10 minutes. The mix will become smooth and glossy.  

STEP 4

Add vanilla, vinegar and tapioca starch and mix to combine.  

STEP 5

Mark a 30cm circle on baking paper, lay baking paper on tray face down (i.e. side with pen/ink face down). Spoon pavlova mix into the centre of the circle and spread gently to fill the circle.  

STEP 6

Place in preheated oven and immediately reduce the temperature to 100°C, leave to cook for 1 hour 45 minutes.  

STEP 7

When cooking is complete, turn off oven and allow to cool in the oven with the door propped open slightly.

STEP 8

To make the coconut cream, scoop the solid portion out of the coconut cream that was refrigerated overnight and discard the liquid portion. Blend with electric mixer, adding icing sugar and vanilla extract. For a slightly thicker coconut cream, add tapioca starch.

STEP 9

Once completely cooled, decorate with coconut cream and your choice of topping and serve. Try fresh berries, or make it even more colourful by adding kiwi and passionfruit, but the topping combinations are endless!