Vegan Pavlova Recipe
Looking for the perfect show-stopping vegan dessert that’s light, luscious, and guaranteed to impress? This vegan pavlova recipe made with Nature’s Charm Coconut Whipping Cream is your answer. Crisp on the outside, marshmallowy on the inside, and piled high with creamy coconut whip and fresh seasonal fruit, it’s pure plant-based perfection.
Unlike traditional pavlova recipes made with egg whites and dairy, this version is completely vegan, gluten-free, and cruelty-free, yet just as decadent. The secret to its rich, fluffy topping lies in Nature’s Charm Coconut Whipping Cream, a ready-to-use, silky-smooth alternative that whips beautifully every time. Whether you’re making this dessert for a special occasion, the holidays, or simply to satisfy your sweet tooth, this easy vegan pavlova will become a go-to favourite.
Get ready to discover how to make a dairy-free pavlova that’s every bit as dreamy as the classic with just a few simple ingredients and the magic of coconut cream.
Ingredients You'll Need:
- 1 can chickpeas
- 1 cup organic caster sugar
- 1 teaspoon almond or vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon cornstarch
- 1 can Nature’s Charm Coconut Whipping Cream
- Seasonal Fruits for topping
Instructions:
- The night before, place chickpeas and coconut whipping cream in the fridge.
- The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for other meals).
- Using an electric beater, beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix).
- Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 tablespoon of sugar at a time, raining it in. Beat for 30s between each addition.
- Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy.
- Once you’ve reached this point, sift in corn flour and almond extract. Gentle fold through.
- Dollop the pavlova mix around the prepared baking paper circle, creating a wreath.
- Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready.
- Top with Nature’s Charm Coconut Whipping Cream and seasonal fruits!
Source: Nature's Charm
