Vegan Pavlova with Coconut and Lime Cream

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    407
based on 1 ratings

A delicious vegan meringue dessert. You change the flavours and top the meringue with any soft fruits or compotes.

recipe updated Mar 26, 2024

Ingredients

  • Coconut cream icon
    Coconut cream
    400 g
  • Lime icon
    Lime
    1
  • Cream of tartar icon
    Cream of tartar
    ½ teaspoon
  • Xanthan gum icon
    Xanthan gum
    ¼ teaspoon
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Caster sugar icon
    Caster sugar
    300 g
  • Icing sugar icon
    Icing sugar
    2 tablespoons
  • Fresh fruit compote icon
    Fresh fruit compote
    as needed
  • Canned chickpeas icon
    Canned chickpeas
    400 g
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Saucepan - small
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large
  • kCook icon Serving plate
  • kCook icon Jug

Step preview

  1. Strain canned chickpeas into a clean jug and reserve liquid
  2. Transfer liquid to saucepan
  3. Simmer until reduced and let cool - medium-low heat
  4. Pre-heat oven - 120°C
  5. Grease and line a clean baking tray with parchment paper
  6. Transfer content of saucepan to Cooking Chef XL Bowl
  7. Attach the Whisk
  8. Add cream of tartar, xanthan gum and vanilla extract to the Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Mix with splashguard fitted until light and fluffy - 2 min, Speed 6
  11. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
  12. Mix with splashguard fitted until stiff - 3 min, Speed 6
  13. Spoon meringue into baking tray
  14. Spread out into 2 circles, one smaller than the other, approx. 2.5 cm (1”) thick with a slightly thicker outer edge
  15. Bake until crispy and let cool - 2 hr, 120°C
  16. Clean Cooking Chef bowl
  17. Attach the Whisk
  18. Add coconut cream and icing sugar to the Cooking Chef XL Bowl
  19. Mix with splashguard fitted until light and fluffy - 4 min, Speed 6
  20. Then fold lime into the Cooking Chef XL Bowl
  21. Place one meringue on serving plate
  22. Transfer two thirds of cream to meringue
  23. Top with fresh fruit compote
  24. Place the smaller meringue circle on top
  25. Scoop the rest of cream onto meringue
  26. Top with fresh fruit compote
  27. Garnish with raspberries
  28. Serve
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