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Vegan Pavlova

December 21, 2020

Vegan Pavlova

Australia has so many delicious, traditional foods that we love over the holidays and we're finding the Vegan versions to many of them incredibly tasty! 

This pavlova dish is one of them. Pavlova is one of the more traditional Christmas desserts so adding that to our menu that is also Vegan friendly for those who are vegans, those with allergies or just those who enjoy cooking up something with a twist.

Find the recipe below and have a very Merry Christmas from all of us at Naturally Hooked.

 

Vegan Pavlova

Author: www.cookveggielicious.com

 

Ingredients: 

For the pavlova

  • 120 ml aquafaba liquid from 1 tin of chickpeas - check that it’s unsalted
  • 225 g caster sugar
  • 1/2 tbsp beetroot powder optional
  • 1.5 tsp white wine vinegar or lemon juice or cream of tartar

For the topping

  • 800 g tinned coconut milk left in the fridge overnight 2 standard tins
  • 200 g mixed berries fresh or frozen and defrosted

 

Instructions:

To make the meringue

  • Preheat the oven to 130°C(fan)/150°C/gas mark 2.
  • Line a baking tray with baking paper and draw a 23cm circle on it - the easiest way to do this to draw around a cake tin.
  • Whisk 120ml aquafaba in an electric mixer for 5-10 minutes until stiff. Ensure that your aquafaba has formed stiff peaks - it should be spoonable and not runny at all.
  • Continue whisking for a further five minutes adding 225g sugar a spoonful at a time.
  • Whisk in 1/2 tbsp beetroot powder and finally 1.5 tsp white wine vinegar.
  • Spread the meringue on top of your circle on the baking paper, making the sides higher than the middle.
  • Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1. 
  • Bake for 1 hour 30 minutes - 2 hours until firm on top.
  • Turn the oven off and leave your pavlova in the oven until completely cool. I usually leave mine overnight.

To make the filling

  • When ready to serve take 2 x 400g tins of coconut milk out of the fridge and scrape out the solid white part, leaving the clear liquid behind. You should have something like 350g of solid white coconut milk - but don’t worry if it’s slightly out. Whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined.
  • Transfer your meringue base to a serving dish, spread over the coconut cream and cover with 200g berries. Serve as soon as possible and store any leftovers in the fridge.


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