Mango and coconut vegan meringue

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
-Serves 6

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the coconut and avocado cream

  • 180g/6½oz caster sugar
  • 400ml/14fl oz coconut milk
  • 3 ripe avocadoes, halved and peeled, stone removed
  • 3 limes, juice only

For the meringue

  • 6 tbsp aquafaba liquid (the liquid from a tin of chickpeas)
  • 100g/3½oz caster sugar
  • ¼ tsp cream of tartar
  • 2 drops vanilla extract

To serve

  • small handful toasted coconut flakes
  • 1 ripe mango cheek, peeled and sliced
  • 1 lime, zest only