• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cook Books
  • About
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Vegan Eton Mess with Summer Fruits

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

    Jump to Recipe Print Recipe

    Vegan Eton Mess with summer fruits in glasses ready to serve this recipe
     I have been so excited for summer, purely to get this Vegan Eton Mess with Summer Fruits recipe out! And yes, I know what you’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 hens’ 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! It’s called aquafaba, and it acts as an egg replacer. It also means you have another excuse to make hummus with the leftover chickpeas. Yum….

    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. 

    When placing the meringue mix on the baking trays, you don’t need to make the perfect ‘nests’, 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 isn’t a requirement.

    And then there’s the whipped cream. I love this cream because although it is made from coconut cream, it doesn’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 sun….

    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
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 1 hr 29 mins
    Total Time 2 hrs 9 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)
    • ¼ teaspoon cream of tartar
    • 150 g caster sugar
    • ½ 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 100⁰C. 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.
    Keyword aquafaba, dessert
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • Delicious Vegan Smoked Tofu Recipes
    • Easy Biscoff Flapjacks (Dairy Free & Vegan)
    • Easy Smokey Butterbean Stew
    • Air Fryer Parsnips (Fries, Chips or Roasted)

    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!

    Louise-Claire Cayzer portrait image.

    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.

    Join the facebook group.

    Tofu Lovers, recipes for you...

    • Sticky Miso Tofu- Air Fried or Oven Baked
    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich

    Vegan Dinners are easy...

    • Spiced Carrot and Parsnip Soup with Red Lentils
    • Easy Dreamy Creamy Vegetable Pasta
    • Vegan Stuffed Portobello Mushrooms
    • Basic Vegan Lentil Bolognese

    Vegan Air Fryer Recipes

    • Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Air Fryer Broccoli and Cauliflower
    • Roasted Tomato and White Bean Stew
    • Marinated Brussel Sprouts with Sticky Balsamic

    Everyone's Favourite Recipes

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Lovely Lentils

    • Basic Vegan Lentil Bolognese
    • Lentil and Tomato Soup (Lentils Monastery Style)
    • Classic Swede (Rutabaga) and Carrot Soup
    • Amazing Beetroot & Lentil Burgers

    And to finish...Vegan Dessert!

    • Quick and Easy Vegan Clotted Cream
    • Chocolate Vegan Zucchini Muffins
    • Vegan Pumpkin Pie Cheesecake
    • Vegan Chocolate Mousse with Black Beans
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme