N.B This is a paid partnership with Del Monte®
If you’re looking for a dessert to wow your guests over Christmas, then this is the one…
This bright and beautiful Tropical Pavlova is made in collaboration with Del Monte® Gold Pineapple and brings all the flavours of summer into one impressive dessert.
It is fruity, crunchy, creamy and sweet in each bite, and is perfect when you want a dessert with a flavour explosion, or an alternative to classic chocolate puddings.
As a vegan-friendly pavlova, it is made using aquafaba (the liquid from tins of chickpeas) and couldn’t be simpler to make – it just requires a little patience! All you need to do is beat, beat, beat until you reach snowy, stiff mountains, then bake and add your gorgeous Del Monte® Gold Pineapple, kiwi fruit, passion fruit and coconut cream!
I adore the Del Monte® Gold Pineapple chunks as they are perfect for using when pineapple isn’t in season. Plus, they add such a burst of flavour to sweets and treats – I always adore a classic Pineapple Upside Down Cake!
Do you like to use pineapple in your baking?
Tropical Vegan Pavlova
- Creates one pavlova or 8 mini meringues –
- Liquid from 1 400g can chickpeas, placed in the fridge overnight (reserve the chickpeas for curries, etc)
- 1 cup (roughly 200g) white caster sugar
- 1.5 tsp vanilla paste
- 1.5 tbsp corn flour
- For the coconut cream –
- 2x 400g tins of full-fat coconut milk, chilled in the fridge overnight
- 2 tsp vanilla paste
- Maple syrup, to taste
- For the topping –
- 1 x 435g can Del Monte Gold Pineapple Chunks, roughly chopped
- 4 kiwi fruit, peeled and chopped
- Seeds from three passion fruit
- Fresh mint
- Zest from one lime
- Preheat your oven to 150°C. Use a cake tin to draw a circle (roughly 20cm) onto baking paper, then lay it on a large baking tray.
- Use an electric whisk to beat your aquafaba (liquid from chickpeas) until stiff peaks form (this took me around 15 minutes, but it would take less time in a standing mixer). Beat in your sugar, one tablespoon at a time, whisking for around 45 seconds between each addition. Your mixture should be thick and glossy.
- Beat in the vanilla and corn flour until combined. Again, the mixture should be thick and glossy and forming stiff peaks – if this isn’t the case, beat some more!
- Spoon the meringue mixture onto the prepared circle, using a spoon to fill it. Turn the oven down to 140C, then immediately place in the oven to bake for 1 hour 15 – 1 hour 30 minutes, or until hard on top. Turn the oven off and allow the meringue to cool completely inside the oven (this will take a few hours).
- In the meantime, scoop your coconut cream from the top of the refrigerated coconut milk tins. Beat with the vanilla and maple syrup to taste, then place in the fridge to firm back up.
- Once the meringue has cooled, spoon over the cream, then scatter over your toppings. Serve immediately.