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Hi Bold Bakers!

Eton mess is one of my favorite desserts—what’s better than a crunchy but fluffy meringue combined with delicious fruit? And, since this recipe is made with vegan meringue, made with aquafaba, everyone can enjoy it!

You’ll find no egg or milk in this recipe. Instead, this tropical Eton mess calls for coconut cream, meringues made with leftover chickpea liquid (aquafaba, instead of egg whites), tangy passion fruit, and sweet mango. Some bright notes of lime zest round it all out, making it a lovely, cool, creamy dessert for summer!

Feel free to use any other summer fruits in this recipe. Eton mess is all about no rules, having fun, and making something delicious!!

What Is Tropical Eton Mess?

Eton mess is a very popular dessert in England and Ireland—and a recipe that may have been created as a result of a school’s food fight! Traditionally, it is a combination of meringue, cream, and fruit.

In this case, we’re making a vegan Eton mess, using meringues made with aquafaba and coconut cream. I love tropical summer fruit, so this Eton mess is complete with passionfruit and mango!

What You Need To Make Tropical Eton Mess

Measuring cups and spoons
Mixing bowls
Electric mixer

How To Make Tropical Eton Mess

Make some of my vegan meringues, and if you don’t end up eating them all up, please make this Eton mess! It’s fun to make and even more fun to eat. Here is how you make vegan Eton mess (and don’t forget to get the full recipe with measurements, down below): :

Open the cold cans of coconut cream and scoop the solids into a large mixing bowl. You can save the coconut water for smoothies or add it to curry.
Whip the coconut cream with an electric mixer until soft peaks form.
Cut your passion fruits, scoop the seeds and pulp into the cream, add in the diced mango and lime zest, and stir to combine.
Crush the vegan meringues with your hand into the bowl of cream. It doesn’t have to (and shouldn’t) be perfect. Stir together a few times, then scoop into your serving bowls. Garnish with a little more lime zest on top and serve immediately.

Gemma’s Pro Chef Tips For Making Tropical Eton Mess

The cans of coconut cream need to be refrigerated overnight to allow the solids to separate from the liquid! Use the leftover coconut water for smoothies or curries.
You can combine the coconut whipped cream, passion fruit, mango, and lime zest up to 1 day in advance. Only stir in the meringue once you are ready to serve.
If you are not vegan, you can make this recipe with egg whites. Or use store-bought meringues.
You can also use 1½ cups (7½oz/213g) of diced pineapple or papaya in place of the mango for an equally delicious tropical dessert!
Use my aquafaba meringues for this recipe!

How Do I Store Tropical Eton Mess?

Eton mess is best served as soon as the meringues hit the cream. If they are in the cream too long, they will soften. You can make the coconut cream mixture a day in advance and store it in the refrigerator, but be sure to add your meringue just when you are ready to serve!

Make More Desserts!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below the video!