Vegan Tropical Pavlova

Preheat the oven to 150°C (300°F). Line 2 baking sheets with parchment paper or silpats.

In a stand mixer fitted with the whisk attachment, combine the aquafaba with the salt, apple cider vinegar and cornstarch. Begin mixing on medium-low speed until frothy. Increase the speed to medium high and beat until soft peaks form. Continue beating while gradually sprinkling in the confectioners’ sugar. When all the sugar is added, increase the speed to high and whip until firm, glossy peaks form. Add the lemon zest and juice and beat just until blended.

Spoon the meringue into a pastry bag fitted with a wide tip. Holding the pastry bag perpendicular to the baking sheet, pipe into nests or cup shapes. Alternatively, just use a spoon to create mounds and use the back of the spoon to hollow out the center.

Bake the meringues until dried and crisp but not browned, about 1-1½ hours. Turn off the oven and leave the door shut; let the meringues sit in the oven until cool, about 2 hours. Remove from the oven and gently lift the meringues off the parchment or silpat.

For the Pavlovas: Chill the coconut milk in the refrigerator overnight.

Chill a large mixing bowl 10 minutes before whipping.

Remove the coconut milk from the fridge. Place in the chilled mixing bowl and beat with a mixer until creamy. Add the confectioners’ sugar, tapioca flour and vanilla extract. Mix until creamy and smooth.

For a better consistency refrigerate for 1 hour before using.

In a medium bowl mix the mango with the lemon zest and juice, and the ginger.

Just before serving, put the meringue on a serving platter. Pile the coconut cream on the meringue, spreading it almost out to the edge, and then top with the mango mixture.
Enjoy!