Strawberries with Meringue & Coconut Cream

Katie Sanderson prepares a delicious dish with our first star fruit Strawberries featured in Series 3 Episode 6 of Grow Cook Eat.


Strawberries and meringues -a great combination. Here we make them totally plant-based using aquafaba ( the liquid that comes in a chickpea tin) its protein-rich and so takes the place of egg. I love the idea that something that normally gets chucked can be made into something else.


Electric whisk

Baking paper

tin opener



1/2 cup ( aquafaba)

1/2 cup sugar

2 tb cornflour

1 tb white wine vinegar

Tinned coconut ( with a high coconut percentage, Thai gold is my favorite) leave in the fridge overnight 

Maple syrup




Preheat oven to 110c

Using an electric whisk beat your aquafaba until it starts to go white and reaches peaks, this will take longer than you think, add the sugar gradually.Make sure the sugar is fully incorporated than once stiff peaks have been formed add the cornflour. The bowl should be able to be held upside down without any movement.  Spoon onto parchment paper, you can make uneven ones using a spatula or could make perfect circles using a piping bag.

Bake in the oven for 1 hour and 40 minutes

Next open your can of coconut milk the creamy solids should be separated from the liquid. carefully spoon the solids into a bowl if it feels too thick you can add some of the liquid otherwise reserve for another use. .

Add the maple to the bowl and continue whisking till desired consistency.

Quarter strawberries and place into a Bowl with some thinly sliced basil.

either mash everything up and layer into a glass bowl , Eton mess style or layer the meringue then coconut whip then strawberries.