• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—
    Home ยป Recipes

    Vegan Eton Mess with Summer Fruits

    Published: May 15, 2018 ยท Modified: Dec 21, 2019 by Louise-Claire Cayzer ยท This post may contain affiliate links ยท This blog generates income via ads ยท 3 Comments

    Jump to Recipe

    Vegan Eton Mess with summer fruits in glasses ready to serve this recipe
    ย I have been so excited for summer, purely to get this Vegan Eton Mess with Summer Fruits recipe out! And yes, I know what youโ€™re thinking - what is Vanessa doing making a non-chocolate dessert?! Well it turns out I love a whole host of desserts, especially when it comes to summer fruits and whipped cream!!

    Eton mess is a super simple dessert, and just consists of meringue, whipped cream and summer fruits. Of course, traditionally, meringue is made with hensโ€™ eggs, and whipped cream is a dairy product - so here I have the vegan versions of both of these.

    Vegan Eton Mess side

    Making vegan meringue is magical, (really! Promise!)

    The magic is that it's made from chickpea water. So literally, the water you get when you drain a tin of chickpeas! Itโ€™s called aquafaba, and it acts as an egg replacer. It also means you have another excuse to make hummus with the leftover chickpeas. Yumโ€ฆ.

    Aquafaba acts in the same way as egg white when it is whisked, ( and allows you to make meringue in the same way. It does take quite a bit of whisking - more than 10 minutes, so a little patience is required, but it is all totally worth it.ย 

    When placing the meringue mix on the baking trays, you donโ€™t need to make the perfect โ€˜nestsโ€™, especially as you will be breaking them up for the Eton mess. So you can use a piping bag if you want, but using a spoon works fine. Of course if you want to use the recipe to make fruit and cream topped meringue nests, then piping bags will make them look prettier, but it is certainly isnโ€™t a requirement.

    And then thereโ€™s the whipped cream. I love this cream because although it is made from coconut cream, it doesnโ€™t have an overpowering coconut flavour. But is still creamy and fluffy. You can buy tins of pure coconut cream, or just take a can of coconut milk and leave it in the fridge for 4 hours, or overnight. Then once you open the tin, the cream will have come to the top and you can scoop it out. The coconut milk left over is great for smoothies and baking. We love to have minimal waste in our cooking!

    Lastly choose the fruit you like best for your Eton mess. I think the best are the traditional strawberries and raspberries, but nothing to stop you using blueberries, blackberries or black currants for your own twist.

    This Vegan Eton Mess with Summer Fruits is a great dish to whip out and impress your guests over summer, and especially have them marvel at how you made it vegan! Enjoy the sunโ€ฆ.

    ๐Ÿ“– Recipe

    Vegan Eton Mess with summer fruits in glasses ready to serve

    Vegan Eton Mess with Summer Fruits

    Vanessa
    Deliciously Summery Easy and Fruity recipe
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 1 hour hr 29 minutes mins
    Total Time 2 hours hrs 9 minutes mins
    Course Dessert
    Cuisine Vegan
    Servings 6

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    To make the meringue (makes around 25 small meringues)

    • Water from 1 tin (400g of chickpeas)
    • ยผ teaspoon cream of tartar
    • 150 g caster sugar
    • ยฝ teaspoon vanilla essence

    To make the whipped cream

    • Ingredients
    • Coconut cream from the tin of 1 can full fat coconut milk
    • 4 tablespoon icing suga

    To put together the Eton Mess

    • Ingredients
    • Around 15 of meringue circles you made (meringues should make up a bit more than a third of the whole Eton Mess mixture)
    • All of the coconut cream you made
    • 2-3 cups fresh or frozen summer fruits such as strawberries and raspberries

    Instructions

    To make the meringue (makes around 25 small meringues)

    • Method
    • Pre-heat oven to 100โฐC. Line 2 baking trays with baking parchment.
    • Drain the tin of chickpeas, keeping the liquid (keep the chickpeas for a different use).
    • Put the chickpea water in a mixing bowl with the cream of tartar.
    • Whisk the chickpea water and cream of tartar with an electric whisk for a few minutes, starting on a low speed and gradually building up.
    • Add the sugar gradually (a tablespoon at a time), still gradually building up the speed, until you get firm glossy peaks. This can take well over 10 minutes, so please be patient.
    • Add the vanilla essence extract and whisk well.
    • Using a piping bag or just using a spoon, make small circles out of mixture onto the baking tray, about 3cm wide.
    • Bake in the preheated oven for 90 minutes, or until the circles are firm and can easily be taken off the baking parchment.
    • Allow the meringues to cool fully before using.
    • Store in an airtight container for up to 3 weeks.

    To make the whipped cream

    • Put the tin of coconut milk in the fridge for 4 hours or overnight so the coconut cream rises to the top.
    • Put the mixing bowl and whisk beaters in the fridge for 15 minutes prior to making the recipe.
    • Open the tin of coconut milk carefully. You will find the coconut cream has risen to the top. Scoop this out and place in the mixing bowl. The coconut water can be used in your next smoothie or in other cake recipes.
    • Add the icing sugar. Whisk the sugar and coconut cream for around 3 minutes.
    • Use the cream straight away or store in an airtight container in the fridge for up to 2 weeks.
    • If you use after storing in the fridge, it may need another quick whisk before being used.

    To put together the Eton Mess

    • Break up the meringues into chunks (around 4-5 pieces per meringue circle) and place in a mixing bowl.
    • Add all the whipped cream and fruit, and carefully mix together.
    • Spoon the mixture into bowls or glasses.
    • Top with some extra fruit..
    • If using frozen fruit, wait until these have defrosted before serving.
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and โญ below

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required