How To Make a Vegan Pavlova with Chia Seed Jam

Pavlova is the perfect summer dessert. If you haven’t heard of pavlova before, it’s a fancy word for meringue. It tastes like a cross between a cloud, taffy and a marshmallow! What could be better?  Today’s vegan pavlova with chia seed jam and coconut whipped cream is made with the magical ingredient you’ve seen here before, aquafaba! 

Watch Me Make This Recipe on Global News

Thank you Global News & Sonia Sunger for having me. Catch the full segment HERE.

Aquafaba

Aquafaba is the water from a can of beans. It has no calories or nutrition, but it mimics egg whites when it’s whipped.  It can be incorporated into baked goods, made into whipped creams and creates the best meringues! It can even be brûléed for a lemon meringue pie! 

Set Your Oven, Sit Back and Relax

When making these pavlovas please note the long baking time.  They bake for about 3 hours at a low temperature. This is critical because they are not so much baked as they are dehydrated.  I make a batch and store them covered in my pantry for a week or two. You can probably store them indefinitely because they’re just sugar and water but they never last long at my house…I’ll eat them on their own for a sweet treat or topped with my chia seed jam, fruit and coconut whipped cream! If one gets cracked or broken at some point- no problem! Crumple it up and use it to make a parfait.  The possibilities are endless.

I hope you enjoy these as much as I do! Scroll below for a full list of ingredients and instructions to making my Vegan Pavlova with Chia Seed Jam & Coconut Whipped Cream.

More Desserts For You To Try

If you love this Vegan Pavlova with Chia Seed Jam try some of my other vegan desserts such as:

–No-Churn Vegan Ice Cream

Double Fudge Cookies with Sea Salt

–Easy Vegan Cranberry Tart

–Creamy Coconut Marbled Popsicles

–Vegan Strawberry Huckleberry Pie

–Baked Vegan Apple Fritters

–Vegan Chocolate Mousse

Sharing Is Caring!

If you take a photo of your Vegan Pavlova with Chia Seed Jam please share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.

You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter. I would be extremely grateful if you were to leave a comment on the recipe below and give this Vegan Pavlova with Chia Seed Jam a star rating. 

Thanks for the love, my friends!

Susan xox

Vegan Pavlova with Chia Seed Jam & Coconut Whipped Cream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pavlova is the perfect summer dessert. If you haven’t heard of pavlova before, it’s really just a fancy word for meringue. It tastes like a cross between a cloud, taffy and a marshmallow! What could be better?! 

• Author: Susan
• Yield: 8–10 Pavlovas 1x
• Category: Dessert
• Method: Baking

Ingredients

Scale 1x2x3x

PAVLOVAS

• 1 cup of aquafaba (water from one can of unsalted chickpeas)
• 1 cup of sugar
• 3 tbsp corn starch
• ½ tsp cream of tartar
• ½ tsp vanilla extract
• 1/8 tsp of salt 

Optional Toppings

• Chia seed jam – full recipe of my chia seed jam (swap the berry for your choice)
• Fresh berries
• Coconut whipped cream
• Fresh mint leaves

COCONUT WHIPPED CREAM RECIPE

Serves: 2 ½ cups of whipped cream

• 1 400ml can of full-fat coconut milk

Optional Ingredients

• 1 tbsp sugar
• 1tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

PAVLOVAS

1. Adjust oven racks to upper-middle position and lower-middle positions.  Pre-heat oven to 225 degrees.
2. Line 2 rimmed baking sheets with parchment paper.
3. In a saucepan combine aquafaba and sugar.  Mix well. 
4. Place on the stovetop at medium heat for 2-3 minutes until sugar is completely dissolved.  Stir continuously. Do not let the mixture boil.  
5. Remove from heat.  Let mixture cool slightly (about 10 minutes), then whisk in cornstarch. 
6. In a bowl, using a stand mixer or electric whisk, whip aquafaba mixture on low speed and slowly increase to high. Add cream of tartar, salt and vanilla.  Beat for 9-15 mins or until light and fluffy with soft peaks.
7. Place mixture into a piping bag and make 6, 4-inch circles of meringue in the form of a nest. Leave 1 ½ – 2 inches between as they will expand in the oven.   Alternatively, scoop 1 cup of mixture for each pavlova onto the baking sheet. Form the mixture into a nest using your hands. Using a clean finger swirl the meringue into a nest.
8. Bake for 2.5-3 hours switching and rotating sheets halfway through baking. Turn off the oven and let pavlovas cool in the oven for at least an hour.
9. Once cooled, place the optional toppings in the nest.

COCONUT WHIPPED CREAM

1. Chill the can of coconut milk in the refrigerator for 4 hours or overnight.
2. Open can. Remove the top firm layer of coconut cream that has solidified. 
3. Be careful not to include any coconut water below the layer of cream.  Save this water to use in smoothies or for drinking.
4. Place the coconut cream in the bowl of a stand mixture or a large bowl. 
5. Beat on high speed and whip for 3-5 minutes until fluffy and light with soft peaks.
6. Mix in sugar and vanilla, if using.
7. Serve with pavlova, fresh fruit, pie or cobbler.