Vegan Eton Mess
Ingredients
2 Can Chickpeas (usually 400g each)
8oz Caster Sugar
3 Cans Coconut Milk (usually 400mls each)
Icing Sugar
Strawberries
Raspberries
Blueberries
Instructions
Leave the coconut milk in fridge overnight so the liquid and solids separate as you will only need the white part.
Strain out the two cans of chickpea water into two separate bowls this will make it easier to whisk. (I use “easier” lightly as it will take much longer to whisk because it doesn’t have the same structure as egg whites.)
Whisk the chickpea water until you have soft peeks, then slowly add in the sugar bit by bit, 4oz to each bowl, continually beating until you achieve stiff peeks and you can hold the bowl over your head. It is possible to do with an electric hand mixer however it would be much easier with a stand mixer, don’t try whisking this without some form of electricity as you’ll never achieve the stiff peek you’re looking for.
Spoon or pipe out circular meringues onto a baking sheet lined with parchment. Cook in a 100° Celsius oven for 1 hour and 15 minutes or until crisp and cooked through. I suggest smaller ones about the size of your palm as the bigger your meringues the longer they will take to cook. Leave to dry completely in the turned off oven using a spoon to keep the door of the oven ajar to let the steam out.
Carefully scoop out the whites of the coconut milk into a bowl and beat with an electric mixer, sift in icing sugar to get your preferred sweetness. Slice up the strawberries and raspberries.
Layer your glass of bowl with broken up meringues, then your coconut whipped cream, and then your fruit repeating till your glasses / bowl is full or until you run out of meringues.
Serve & Enjoy.
