“This is a light, yet satisfying vegan pudding, that combines tropical flavours of pineapple, coconut and passionfruit. Using aqaufaba (chickpea water) to make the mousse, as opposed to egg white, also utilises a byproduct that normally is not used,” says Chantelle Nicholson.
- 50g coconut sugar
- 1/2 nutmeg, finely grated
- 1/2 tsp table salt
- 25ml water
- 1 small pineapple, peeled
Vegan coconut mousse
- 1 tin chickpeas
- 1/2 tsp xanthan gum
- 1 lime, zested and juiced
- 100g coconut yoghurt
- 2 passion fruits
- Small mint leaves
- Preheat the oven to 180°C/gas mark 4.
- To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar.
- Place the pineapple in a roasting dish and brush liberally with the caramel. Place in the oven and bake for 20 minutes, basting every 5 minutes with the caramel.
- Meanwhile, drain the can of chickpeas, keeping 50ml of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff.
- Stir the lime zest and juice into the coconut yoghurt, then fold the mixture through the meringue.
- Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves.