Vegan Pavlova With Berries & Coconut

These vegan pavlova with berries and coconut cream are super simple to make and perfect for a fresh and light summer treat!

Soft and crispy meringue clouds, gooey on the inside, with a crunchy shell, topped with fresh whipped coconut cream and berries.

Vegan pavlova

These mini meringue nests are marshmallowy and super crispy. Load them up with your favorites toppings and you got the perfect sweet summer treat.

Pavlova is a dessert originally named after a Russian ballerina by the name of Anna Pavlova.

It’s an airy dessert made from a crispy meringue shell and usually topped with cream, fruits, and jams.

I can’t tell exactly where this dessert originated because both Australia and New Zealand claim they have created it. Either way, I am just glad this dreamy dessert exists!

This vegan pavlova has nothing to envy the original one thanks to aquafaba. The magic chickpea brine mimics perfectly egg whites and makes this dessert vegan-friendly.

I made mini ones because it’s much easier to handle and also super cute!! This recipe also works for a large pavlova, the only difference is the cooking time.

A little disclaimer, this isn’t a healthy recipe, because of the amount of caster sugar but I do believe in indulgence and balance! Also, life is short, eat the damn cake!!

Unfortunately, I can’t seem to find a healthy replacement for caster sugar. The sugar is crucial for getting the meringue glossy, so until then this is an occasional* dessert I like to indulge in.

To make it a little healthier, I didn’t use any sweetener on the whipped coconut cream. The meringue is sweet enough on its own, so the berries and plain coconut are perfect to tame down the sweetness.

(* And by occasional, I mean I ate this 3 times this week already! But I had a good excuse, I had to make sure these were spot on for you!!)

Looking for recipes made with Aquafaba? Try this 4 ingredients vegan chocolate mousse!!

What you might need to make this vegan pavlova:

pure vanilla extract

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Vegan Pavlova with Berries & Coconut

Prep Time

30 mins

Cook Time

1 hr

Resting time

1 hr

 

These vegan pavlova with berries and coconut cream are super simple to make and perfect for a fresh and light summer treat! 

Course: Dessert

Cuisine: American, Plant-based, Vegan

Keyword: aquafaba, berries, coconut, easy, meringue

Servings: 5

Calories: 165 kcal

Author: L

Ingredients

• 1/2 cup aquafaba chickpea brine from can or homemade
• 1/2 cup caster sugar
• 2 tbsp corn starch
• 1 tsp white vinegar (or lemon juice)
• 1 tsp vanilla extract

Toppings

• 1/3 cup coconut cream from can of coconut- chilled overnight
• 1/2 cup mixed berries ( frozen or fresh) raspberries, blueberries, strawberries, blackberries ...
• 1 tbsp fresh coconut meat optional

Instructions

1. Pre-heat your oven at 100°C.

2. Line a baking tray with parchement paper.

3. Using an electric whisk, start whipping the aquafaba on high.

4. Add the vinegar, and continue whipping until stiff peaks forms. The vinegar will help stabilize the foam.

5. To check if you have achieved stiff peaks, invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, it's not ready yet. Keep on whipping until it does not move at all. The good news is that aquafaba cannot be overwhipped. This can take between 10 to 15 minutes, sometimes more.

6. Mix vanilla extarct with sugar until it dissolves completely.

7. Once aquafaba have achieved stiff peaks, start adding sugar one tablespoon at a time.

8. If the aquafaba is deflating, whip until it forms stiff peaks again. Continue whipping until the sugar dissolves completely. Test if the sugar has dissolved by running a small quantity of meringue between your fingers, it should be smooth. If grainy, continue whipping.

9. Slowly add corn star to aquafaba and continue whipping. At this stage the aquafaba meringue should be shiny and thick.

10. Using a spoon scoop the aquafaba meringue on baking tray and form individual nests. Devine into 5 individual meringues and space out. Keep in mind that these can spread a little while cooking.

11. Bake for 1 hour. DO NOT open the oven while cooking. And when it's finished keep the meringue in the oven for an additional hour. This is to make sure the aquafaba meringue is dry and crispy.

12. In a small bowl, add coconut cream and whip until fluffy.

13. When meringues are ready they should be easy to peel from the parchement paper. Place in serving tray and top with whipped coconut cream and berries of choice.

Recipe Notes

• Do not skip the vinegar (or lemon juice)! It will help the aquafaba foam be more stable.
• Utensils and bowl used to whip aquafaba need to be grease-free. Otherwise, the aquafaba won't foam.
• Do not change the sugar amount, otherwise, I can't promise a satisfying result.
• Be patient! It takes a moment for the aquafaba to foam. Because it can take between 10 to 15 minutes, I would recommend using a stand mixer. 
• Do not open the oven when the meringue is baking! Leave in the oven for an additional hour to make sure it's dry.
• The humidity will ruin the meringues, keep them in a airtight container.
• Only top with cream and berries before serving!

Check out our other plant-based recipes

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