• 400g tin chickpeas, liquid only
  • ¼ tsp cream of tartar
  • 225g caster sugar
  • 400ml coconut milk, well-shaken, then chilled in the fridge overnight
  • 1 tbsp icing sugar
  • 1½ tsp vanilla extract
  • 400g blackberries
  • 25g dairy-free dark chocolate, roughly chopped


  1. 1

    Preheat the oven to 140°C/fan 120°C/gas mark 1. Line a large baking sheet with baking paper.

  2. 2

    In a large clean bowl, whisk the liquid from the chickpeas with the cream of tartar with an electric hand whisk until it forms stiff peaks. This will take longer than whisking egg whites. Once stiff, gradually add the caster sugar, a spoonful at a time, and continue to whisk for 10-15 minutes until glossy and firm. 

  3. 3

    Spoon 6 blobs of mix on to the baking paper and bake in the oven for 1 hour. Turn the oven off, leave it ajar and leave the meringues to cool in the oven.

  4. 4

    Spoon the firm coconut milk out of the tin into a bowl, leaving the liquid behind. Add the icing sugar and vanilla extract, and whisk until soft peaks form. Top the cooled meringue with the coconut cream, blackberries and chopped chocolate.

Nutritional Details

Each serving provides
  • Energy 1160kj 277kcal 14%
  • Fat 10.7g 15%
  • Saturates 8.6g 43%
  • Sugars 43.2g 48%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 699kj/167kcal

Each serving provides

43.6g carbohydrate 0.3g fibre 1.5g protein

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