Ingredients

Method

• 1 x 400 ml coconut cream
• 1 cup reserved chickpea liquid
• 200 g sugar
• Raspberries, for serving
• Icing sugar, for dusting
For the chickpea liquid
• 1 x 340 g chickpeas can, drained (reserve the liquid)

Method

Ingredients

Freeze the coconut cream for at least 3 hours.

Preheat the oven to 120°C.

Beat the chickpea liquid using an electric handmixer until soft peaks form, slowly adding the sugar.

Spoon the mixture onto a baking tray lined with baking paper in 6-cm wide discs, then bake for 1 hour, or until crisp.

Remove from the oven and cool. Beat the coconut cream until thick using an electric hand-mixer.

Crush the meringues and mix with the coconut cream. Spoon into a large round cake tin and freeze overnight.

Remove the cake from the tin and place on a serving dish. Top with the raspberries and icing sugar.

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