Aquafaba Pavlova with Lime Coconut Cream - alive magazine

Name: Aquafaba Pavlova with Lime Coconut Cream - alive magazine
Ingredients: Approximately 1/2 cup (125 mL) aquafaba liquid from 14 oz (398 mL) can of chickpeas; 1/4 tsp (1 mL) cream of tartar; 1/8 tsp (0.5 mL) xanthan gum; 3/4 cup (180 mL) granulated sugar; 1 tsp (5 mL) butterfly pea flower powder (optional); 13 1/2 oz (398 mL) coconut cream, chilled for 24 hours; 1 Tbsp (15 mL) lime zest; 26 oz (738 g) mango (look for a large ripe mango, like an R2E2); 2 Tbsp (30 mL) freshly chopped mint; Edible flowers for garnish (optional)

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The meringue’s crisp texture provides contrast with the fluffy whipped coconut cream, topped with mango purée and sweet mango chunks.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

Approximately 1/2 cup (125 mL) aquafaba liquid from 14 oz (398 mL) can of chickpeas
1/4 tsp (1 mL) cream of tartar
1/8 tsp (0.5 mL) xanthan gum
3/4 cup (180 mL) granulated sugar
1 tsp (5 mL) butterfly pea flower powder (optional)
13 1/2 oz (398 mL) coconut cream, chilled for 24 hours
1 Tbsp (15 mL) lime zest
26 oz (738 g) mango (look for a large ripe mango, like an R2E2)
2 Tbsp (30 mL) freshly chopped mint
Edible flowers for garnish (optional)