Vegan coconut and mango pavlova

Table of contents

Vegan Coconut and Mango Pavlova

Indulge in the tropical flavors of this Vegan Coconut and Mango Pavlova. This dessert combines the light, airy texture of a traditional pavlova with the exotic sweetness of mango and the creamy richness of coconut. Perfect for a summer gathering or a special occasion, this pavlova is both a visual and culinary delight.

Serving Size and Yield

Serves approximately 8 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Cooling Time: 1 hour

Total Time: 2 hours 50 minutes

Ingredients

1 cup aquafaba (liquid from a can of chickpeas)
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon cornstarch
1 can (13.5 oz) coconut cream, chilled
2 tablespoons powdered sugar
2 ripe mangoes, peeled and sliced
Fresh mint leaves for garnish (optional)

Instructions

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Whip the aquafaba in a large mixing bowl using an electric mixer until soft peaks form, about 10 minutes.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until stiff peaks form.
Mix in the vanilla extract, white vinegar, and cornstarch until well combined.
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle with a slight dip in the center.
Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for 1 hour.
Scoop the solid part of the chilled coconut cream into a bowl, discarding the liquid.
Whip the coconut cream with powdered sugar until smooth and fluffy.
Spread the whipped coconut cream over the cooled pavlova.
Arrange the mango slices on top of the coconut cream.
Garnish with fresh mint leaves if desired, and serve immediately.

Additional Notes

For a different flavor profile, try using passion fruit or kiwi instead of mango. Ensure the coconut cream is well chilled to achieve the best whipping consistency. If you prefer a sweeter pavlova, increase the powdered sugar in the coconut cream to taste.