This Vegan Tropical Eton Mess is a vibrant, no-fuss dessert that bursts with tropical flavors and delightful textures. Creamy coconut whipped cream mingles with juicy mango, tangy passionfruit, and crunchy meringue for a treat that’s as refreshing as it is indulgent. Perfect for warm days or when you need a quick, show-stopping dessert, it comes together in just 15 minutes.
Every spoonful is a symphony of sweet, tart, and creamy notes, balanced by the light crispness of the meringue. It’s a guilt-free indulgence that’s as beautiful to look at as it is to eat, making it ideal for impressing guests or treating yourself. Simple, elegant, and bursting with sunshine, this dessert is a tropical escape in every bite.
Ingredients for Vegan Tropical Eton Mess
- 2 cans (14 oz/395g) coconut cream (refrigerated overnight for best results)
- 2 medium passion fruits
- 1 medium mango, diced
- Zest of one lime
- 1 recipe Vegan Aquafaba Meringues (prepared in advance)
Step-by-Step Instructions
- Prepare the coconut cream: Open the cold cans of coconut cream and scoop the solids into a large mixing bowl. (Reserve the coconut water for smoothies or curries.)
- Whip the cream: Using an electric mixer, whip the coconut cream until soft peaks form. This should take about 2-3 minutes.
- Add the tropical fruits: Cut both passion fruits in half, scoop out the seeds and pulp, and add them to the whipped cream. Add the diced mango and lime zest, then gently stir to combine.
- Incorporate the meringues: Roughly crush the vegan meringues with your hands and fold them into the cream mixture. Stir just a few times to combine, leaving some texture.
- Serve immediately: Scoop the mixture into 6 serving bowls, garnish with a little more lime zest, and enjoy right away. (Note: The meringues will soften if left too long, so serve promptly for the best texture.)
Perfect Pairings: Serving Suggestions
This Vegan Tropical Eton Mess is a showstopper on its own, but you can elevate it further by pairing it with a refreshing drink like a coconut water mocktail or a chilled hibiscus tea. For a brunch twist, serve it alongside a platter of fresh tropical fruits like pineapple, papaya, and kiwi. It’s also a delightful dessert after a light summer meal, such as a grilled veggie skewer or a zesty quinoa salad.
Quick Swaps: Recipe Variations
Feel free to get creative with this recipe! Swap the mango for fresh strawberries or kiwi for a different tropical twist. If passion fruit isn’t available, try using a drizzle of raspberry or mango puree for a similar tangy sweetness. For a nuttier flavor, sprinkle toasted coconut flakes on top before serving. You can also experiment with different citrus zests, like orange or grapefruit, to change up the flavor profile.
Time-Saving Tips for Busy Cooks
To save time, prepare the coconut cream and dice the mango the night before and store them in the fridge. If you’re short on time, skip the homemade vegan meringues and use store-bought ones instead. Keep the passion fruit whole until you’re ready to assemble, as it’s quicker to scoop and stir everything together at the last minute. This way, you can whip up this dessert in under 10 minutes!
Storage and Serving Notes
This dessert is best enjoyed immediately after assembling, as the meringues will soften over time. If you need to store leftovers, keep them in an airtight container in the fridge for up to 24 hours, though the texture will change. Avoid freezing, as the coconut cream may separate and the meringues will lose their crunch. For the freshest experience, assemble just before serving.
Equipment Essentials
An electric mixer is key for whipping the coconut cream to soft peaks, but a sturdy whisk and some elbow grease can work in a pinch. Use a sharp knife for dicing the mango and a microplane or fine grater for zesting the lime. A large mixing bowl is ideal for combining all the ingredients, and a serving spoon or ice cream scoop makes portioning into bowls a breeze.
Vegan Tropical Eton Mess
Equipment
- electric mixer
Ingredients
- 2 cans coconut cream (14oz/395g, refrigerated overnight)
- 2 medium passion fruits
- 1 medium mango, diced
- Zest of one lime
- 1 recipe Vegan Aquafaba Meringues
Instructions
- Open the cold cans of coconut cream and scoop the solids into a large mixing bowl. (reserve the coconut water for smoothies or add to curries)
- Whip the coconut cream with an electric mixer until soft peaks have formed.
- Cut both passion fruits in half, scoop the seeds and pulp into the cream, add the diced mango and lime zest and stir to combine.
- Roughly crush the vegan meringues with your hands into the bowl of cream, stir together a few times, scoop into 6 serving bowls and garnish with a little more lime zest on top. Serve immediately.
- This is best served the moment it is made as the meringues will soften quite a bit if left too long.
