Vegan Eton Mess
This twist on a classic British dessert is the perfect partner to the Wimbledon final. Made with our organic coconut cream and fresh strawberries, enjoy it by the spoonful in between sets.
- Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Whisk the drained chickpea liquid with an electric whisk until white, fluffy and just holding its shape. Gradually whisk in the coconut sugar until your vegan meringue reaches stiff peaks. Spoon the meringue onto the baking parchment and bake for 1hr 30 mins, or until they come off the paper easily. Leave to cool.
- Meanwhile, mix the berries with the icing sugar (if using) and rose water. Set aside for 30 mins so the flavours infuse and the berries release some of their juices.
- Separate the solid coconut milk into a large bowl and whisk until stiff and resembles whipped cream. Crush in the meringues then stir through 1/3 of the fruit, rippling it through the coconut cream. Spoon into 4 serving dishes then top with the remaining fruit.