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+ servings
Mini pavlovas topped with berries on a plate


5 from 2 votes
These Mini Vegan Berry Pavlovas are crispy, light, sweet, and super easy to make. Topped with vegan coconut whipped cream, jam, and a mix of fresh berries. Dairy-free, egg-free.
Prep Time:15 mins
Cook Time:1 hr 30 mins
Total Time:1 hr 45 mins
Course: Dessert
Cuisine: Australian
Diet: Gluten Free, Vegan
Yield: 14 pavlovas
Calories: 75kcal
Author: Plantiful Bakery



  • 120 g (1/2 cup) aquafaba, chilled*
  • 1 tsp cornstarch
  • 100 g (1/2 cup) granulated sugar

Coconut Whipped Cream:

  • 200 g coconut cream , from a can of full-fat coconut milk chilled overnight
  • 6 tbsp (45g) powdered sugar


  • jam, (blueberry, strawberry, raspberry)
  • fresh berries
  • powdered sugar


  • Preheat the oven to 230°F (110°C) and line the baking tray with parchment paper. Set the tray aside.
  • Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a large glass bowl (make sure the bowl is grease-free).
  • Whisk the aquafaba, using a hand mixer or stand mixer, on high speed until stiff peaks form. It should take about 8-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Add cornstarch and then slowly and gradually add granulated sugar while the mixer is running, and mix for about 5-8 minutes until the sugar dissolves.
  • Pipe or spoon the mixture onto a lined baking tray into 14 individual meringues (with a diameter of approx. 2,7 inches/7 cm), making space between each one.
  • Bake in preheated oven for 1 hour 30 minutes. Do not open the oven while baking. Turn the oven off and leave the pavlovas in the oven until completely cool.
  • Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.
  • Serve cooled pavlovas with coconut whipped cream, berry jam, and fresh berries of your choice.


* Aquafaba: Liquid from a can of chickpeas. Use canned chickpeas low in salt. Once you open the can, drain the water from the can to the bowl through a strainer.


First, make sure the pavlovas cool completely. Then store them without any topping in an airtight container at room temperature for about 3 days.
Please read my blog post above for tips and helpful information.


Calories: 75kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!