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Vegan Raspberry Eton Mess

Vegan Raspberry Eton Mess
  • Prep Time: 25 Minutes
  • Cook Time: 120 Minutes
  • Serving Size: 2 servings
  • Vegan

Sweet crisp vegan meringues contrast beautifully with creamy coconut whip and sweet-tart raspberries in this fun, messy dessert!


Aquafaba Meringue Cookies:

  • 1/2 cup aquafaba (about 1/2 of the liquid drained from a 540ml can of no-salt-added chickpeas)
  • 1/8 tsp cream of tartar
  • 1/3 cup berry sugar (any extra-fine white sugar will do)

Coconut Whip:

  • 1 can of high quality coconut cream, chilled overnight
  • 1/8 tsp cream of tartar
  • 2 tbsp berry sugar

Eton mess:


Aquafaba Meringue Cookies: Tip: A stand mixer with a wire whisk attachment works best for whipping up aquafaba meringue. A hand blender will work just fine it will take longer to reach the soft and firm peaks stages.
  1. Combine the aquafaba and cream of tartar and beat on high until soft peaks form. Depending on the quality of your aquafaba, this can take just a few minutes or up to 10 minutes.
  2. Add the sugar and continue beating until stiff peaks form. Rub a small amount of the meringue between your fingers, if the mixture feels gritty continue beating until the sugar dissolves.
  3. Preheat oven to 200C.
  4. Transfer meringue mixture to a large zipper food storage bag and cut off a small corner of the bag (or use a piping bag.) Line a baking sheet with parchment paper. Pipe small 1-2" meringues, leaving a little bit of space between each one.
  5. Bake at 200C for 1.5 - 2 hours, or until the meringues are light and dry throughout. It's pretty difficult to tell when the meringues are done just by looking at them. Pop one off of the parchment paper to test. Opt for less time if you have small meringues or you prefer them a little chewier in the center, and cook them for longer if your meringues are larger or you prefer them dry all the way through.
  6. Leave to cool. Store loosely in a non-airtight container.
Coconut Whip:
  1. After chilling your coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream. Open the can and scoop out the thickest of the coconut cream.
  2. Beat the coconut cream with the cream of tartar. When the coconut milk begins to whip up and increase in volume, add the sugar and continue beating until thick.
  3. Chill until needed.
  1. Drizzle raspberries with maple syrup and mash. Fold together the chopped meringues and the coconut whip. Very gently swirl in the sweetened mashed raspberries. Divide into 2 servings glasses and top with Nature's Path Coconut Chia Granola. Serve immediately.
Tip: You can assemble this simple dessert any way you like, I added a layer of sweetened mashed raspberries + granola in the center for a little visual interest and then topped it with fresh berries and mint. Tip: The cookies, coconut whip, and berries can all be prepared ahead of time. If the coconut whip loses some of its volume before serving, just rewhip it before assembling. Assemble the desserts just before serving.

About The Author

Brittany Mueller

Brittany is a Canadian-based vegan food blogger, recipe developer, and photographer.

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