Vegan Coconut and Raspberry Pavolva Wreath

In search of the perfect vegan dessert? Try this delicious coconut & raspberry pavlova wreath
Vegan coconut and raspberry pavlova wreath
Vegan coconut and raspberry pavlova wreath
November 25, 2018
Level Easy
Preparation Time 35 minutes
Cooking Time 1 hour 10 minutes
Serves 4-6


RECIPE BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

For the pavlova

150ml aquafaba (drained from 1 can of chickpeas)
¼ tsp cream of tartar
135g caster sugar
½ tsp xanthan gum

For the coconut pastry cream

200ml can coconut milk
35g white sugar
Pinch of salt
½ tsp vanilla extract
20g cornflour
50ml coconut yoghurt

For decorating

200g raspberries
Pomegranate seeds
50g coconut flakes

METHOD

  • 1

    Preheat the oven to 120°C, gas mark ½. Prepare a baking sheet with baking paper and set aside

  • 2

    To make the meringue, pour the aquafaba into the bowl of a stand mixer fitted with the whisk. Add the cream of tartar and whisk on medium speed for 3-5 minutes then increase the speed to high and whisk for 5-10 minutes until the meringue is stiff and forms peaks that don’t flop over

  • 3

    Add the sugar 1 tablespoon at a time, whisking between each addition to a stiff meringue. Sift the xanthan gum over the meringue. Whisk briefly to incorporate

  • 4

    Spoon the mixture into the large piping bag fitted with a large star nozzle and pipe the meringue into a decorative wreath shape

  • 5

    Bake the meringues in the preheated oven for 1 hour or until crisp and dry. Turn the oven off and allow the meringues to dry in the oven until completely cool

  • 6

    To make the pastry cream, place ¾ of the coconut milk into a saucepan with the sugar, salt and vanilla, and gently bring to the boil

  • 7

    In a separate bowl, mix the cornflower and the rest of the coconut milk to form a paste then slowly whisk into the hot milk, while stirring continuously. Cook for 4-5 minutes or until thickened. Remove from the heat and transfer to a bowl. Cover the surface with cling wrap to prevent a skin from forming. Once chilled, fold in the coconut yoghurt. Place the meringue wreath on a large serving board or cake stand, spoon the coconut pastry cream on top and decorate with the raspberries, pomegranates and coconut flakes. Serve immediately

NOTES

If preparing the pavlova base in advance, make sure to wrap it extremely well as it easily absorbs humidity and moisture from the air!

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