Fructose Free Berry Pavlova
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Learn more →Ingredients
8 servings
For the meringue
- ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), chilled
- ½ tsp cream of tartar
- 1 cup superfine sugar (caster sugar)
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
For the topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
For serving
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
Ingredient notesA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
A low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 1 tbsp fresh mint leaves (optional)
Instructions
- 1
Place the can of full-fat coconut milk in the refrigerator the night before (or at least 8 hours ahead) so the cream solidifies and separates from the liquid. When ready to bake, preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
- 2
Pour the chilled aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on medium-high speed until the mixture forms stiff, glossy peaks that hold their shape and do not slide when the bowl is tilted — this will take 8–12 minutes, significantly longer than egg whites.
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