Vegan pineapple pavlova recipe | Sainsbury`s Magazine

Ingredients

• 2 x 400ml tins coconut milk
• the liquid drained from 1 x 400g tin chickpeas
• 140g icing sugar, sifted
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 1 small-medium ripe pineapple
• 4 tbsp demerara sugar
• 2 tsp ground cinnamon
• 2 tbsp spiced rum or dark rum
• 2 ripe passion fruit, halved
• 20g freshly shaved coconut or coconut flakes, to garnish
• finely grated zest of 1 lime