Vegan Eton Mess
Crisp aquafaba meringue, whipped coconut cream and sweet strawberries piled in a glass. Everyone gets pudding.
- Time3 hr
- LevelMedium
- Costabout £0.87 a head
- Oven100°C (80°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 100°C (80°C fan). Line a baking tray with baking parchment. Whisk the aquafaba and cream of tartar with an electric whisk for 8 to 10 minutes, until stiff peaks form.
10 min - 2
Add the caster sugar a spoonful at a time, whisking well between each, until the mixture is thick and glossy and holds when you turn the bowl upside down.
- 3
Spoon into 6 big dollops on the tray. Bake for 1 hour 15 minutes, then turn the oven off and leave the meringues inside to dry out and cool completely.
75 min - 4
Scoop the thick coconut cream from the top of the cans, leaving behind the watery liquid. Whip with the vanilla extract for 2 minutes until fluffy.
- 5
Mix the strawberries with the icing sugar and leave for 10 minutes so they release their juice.
10 min - 6
Break the meringues into chunks. Layer them in glasses with the coconut cream and strawberries, finishing with a few berries. Serve straight away so the meringue stays crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.