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Who would know that the cooking water from chickpeas could produce an amazing dessert! Top it with a delicious coconut cream and lots of fresh wonderful berries for a fabulous pudding.
Prep time 20 minutes plus overnight chilling
Cook time 2 hours
2 x 400ml coconut milk, chilled overnight in the can
400g can chickpeas
1 tsp white wine vinegar
125g caster sugar
25g icing sugar, sifted
finely grated zest 1 lime
600g mixed strawberries (hulled and sliced), raspberries, blackberries and blueberries
1. Preheat the oven to 180C/fan160C/gas mark 4. Line 2 baking trays with parchment. Drain the chickpeas over a large bowl (it’s the water or aquafaba you want but you can use the chickpeas in another recipe). Use an electric whisk to whip the water into soft peaks, which will take around 5 minutes.
2. Add the vinegar and continue whisking for another minute. Gradually add the sugar, a spoonful at a time with the whisk running and continue whisking for another couple of minutes until smooth, shiny and increased in volume.
3. Spoon or pipe the mixture into 8 rounds about 10cm each. Reduce the oven to 120C/fan100C/gas mark ½ and bake for 2 hours until they are firm and dry on the outside. Open the oven and leave the meringues in the oven to cool with the door ajar.
4. Open the coconut milk and scoop out the solids. Beat this with the lime zest and icing sugar until smooth adding some of the liquid left in the can if too stiff and then use to fill the meringues. Top with the berries and serve.