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
- 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
40 mins to prep
90 mins to cook
Preheat oven to 120°C and line a baking tray with parchment paper.
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.
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.
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.