This Eton mess has no eggs and no cream but it's still delicious and indulgent. The meringue is made with aquafaba (seriously, it works) and the cream is whipped coconut cream. You don't need to be vegan to love this dessert.
Place the tin of coconut milk in the fridge overnight. Preheat the oven to 120ºC. Line a baking tray with baking paper.
Measure 100ml of the chickpea water (drained from the tin of chickpeas) and the cream of tartar into the bowl of a Stand Mixer and whip up to stiff peaks on high speed with the whisk attachment… this will take several minutes. Gradually add the sugar as it whisks, then add the vanilla extract. Save the chickpeas for another recipe.
Pipe 5cm round blobs of the meringue onto the baking tray and bake for 45 minutes then turn the oven off and leave the tray in there for another 45 minutes.
Whilst the meringue is baking and cooling, wash and chill the Stand Mixer bowl and the whisk attachment in the fridge.
Top and tail the kiwi fruits then carefully peel using a knife. Cut into a small dice. Cut the passion fruits in half and scoop out the seeds. Pulse the pistachio nuts in a Mini Chopper food processor until roughly chopped.
Open the tin of coconut milk and scoop the solid coconut cream part into your chilled bowl with the icing sugar. Whisk to soft peaks with the chilled whisk attachments. Arrange some of the fruit and a dollop of the cream over a few of the baked meringues and finish with a sprinkle of pistachios. Serves 4