“This is a light, yet satisfying 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.


 Roasted pineapple

  • 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

 To garnish

  • 2 passion fruits
  • Small mint leaves


  1. Preheat the oven to 180°C/gas mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. Stir the lime zest and juice into the coconut yoghurt, then fold the mixture through the meringue.
  6. 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.


Recipe by Chantelle Nicholson, courtesy of greatbritishchefs.com

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