- 1 x 400 ml coconut cream
- 1 cup reserved chickpea liquid
- 200 g sugar
- Raspberries, for serving
- Icing sugar, for dusting
- For the chickpea liquid
- 1 x 340 g chickpeas can, drained (reserve the liquid)
Freeze the coconut cream for at least 3 hours.
Preheat the oven to 120°C.
Beat the chickpea liquid using an electric handmixer until soft peaks form, slowly adding the sugar.
Spoon the mixture onto a baking tray lined with baking paper in 6-cm wide discs, then bake for 1 hour, or until crisp.
Remove from the oven and cool. Beat the coconut cream until thick using an electric hand-mixer.
Crush the meringues and mix with the coconut cream. Spoon into a large round cake tin and freeze overnight.
Remove the cake from the tin and place on a serving dish. Top with the raspberries and icing sugar.