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In the vegan world, certain ingredients take on new roles. You’ve probably heard of cashew cheeses and coconut yoghurt. But did you imagine finding egg whites in a can of chickpeas? Introducing aquafaba.

You will need

Serves 6

  • 2/3 cup aquafaba (liquid from a can of chickpeas)*
  • 1 cup caster sugar
  • 500 ml coconut yoghurt (or coconut cream)
  • 3 mangoes, diced
  • Pulp of 3 passion fruit
  • Zest of 1 orange
  • 1/2 cup coconut flakes, toasted

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Directions

40 mins to prep

90 mins to cook

  1. Step 1

    Preheat oven to 120°C and line a baking tray with parchment paper.

  2. Step 2

    To make the meringues, place the aquafaba in a mixer and whip to stiff peaks for about 12-15 minutes. Gradually add the sugar 1 tablespoon at a time, continuously whipping, until the sugar dissolves.

  3. Step 3

    Dollop the mixture into 6 rounds over the paper and bake for 1 1/2 to 2 hours, until the meringues are dry and firm to the touch. Turn off the oven, leave the door ajar, and allow to cool for another 30 minutes.

  4. Step 4

    To assemble, crush the meringues into chunks and place half into the bottom of 6 serving glasses. Layer with yoghurt, mango, passionfruit and more crushed meringue. Finish with orange zest and toasted coconut flakes. Serve immediately.

Hot tip!

*Not sure what to do with those chickpeas? We’ve got lots of recipes right here to make good use of them!

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