Strawberries With Meringue & Coconut Cream

Serves 2 - 4

2 hours

About the recipe

Strawberries and meringues are a match made in heaven. Katie makes them totally plant-based using aquafaba (aka the liquid that comes in a chickpea tin) which is protein-rich and therefore is an extremely useful egg replacement. This dish is definitely a GIY favourite as we love the idea that something that normally gets chucked can be made into something delicious.

Strawberries
1/2 cup aquafaba(liquid from a chickpea tin)
1/2 cup sugar
2 tbsp cornflour
1 tbsp white wine vinegar
Tinned coconut (with a high coconut percentage) left in the fridge overnight
Maple syrup
Basil

Step 1
Preheat oven to 110*C. Using an electric whisk beat your aquafaba until it starts to go white and reaches peaks(this will take longer than you think) adding the sugar gradually. Make sure the sugar is fully incorporated then once stiff peaks have been formed add the cornflour. The bowl should be able to be held upside down without any movement. Spoon onto parchment paper, you can make uneven ones using a spatula or make perfect circles using a piping bag.

Step 2
Bake meringues in the oven for 1 hour and 40 minutes Next open your can of coconut milk the creamy solids should be separated from the liquid. carefully spoon the solids into a bowl if it feels too thick you can add some of the liquid otherwise reserve for another use. Add the maple to the bowl and continue whisking till desired consistency. Quarter strawberries and place into a bowl with some thinly sliced basil.

Step 3
Break up meringue and place into bottom of glass bowl and add your coconut cream and strawberries. Repeat this a second time to create a beautiful layer and top with some basil to garnish.