Vegan Summer Berry Pavlova with Vanilla Coconut Yogurt
Ingredients
- 200ml aquafaba (drained from 1 can of chickpeas)
- 140 grams icing sugar, sifted
- 1 tablespoon cornstarch
- 350 grams @purecocobella Vanilla Coconut yogurt
- Fresh fruit and berries of your choice
Preparation
Preheat oven to 150°C and line a baking tray with parchment paper.
Place aquafaba into a stand mixer bowl and beat until you have soft peaks.
Slowly mix in sugar, spoon by spoon, and continue beating until all the sugar has dissolved.
Beat in cornstarch.
Spoon the meringue onto the lined baking tray, in a circle roughly 22cm in diameter.
Transfer to the oven and turn the temperature down to 100°C. Bake for one hour, then turn off heat and leave overnight.
Just before serving, spoon @purecocobella vanilla coconut yogurt onto the cooled meringue.
Serve with your fresh fruit and berries. Enjoy!
