Coconut Eton Mess

For us, desserts are usually always the highlight of any al fresco dining experience. With BBQ season in full swing, we've remade the nations favourite traditional Summer dessert as a delicious vegan, refined sugar free and gluten free version. 

Though it's difficult to find a worthy substitute that provides the same crunchy sweetness as a meringue, there ARE ways you can do it. Sub the meringue for plain toasted coconut flakes. Sub the meringue for homemade, naturally sweetened toasted coconut flakes. Or invest in some Beetroot Qnola. The coconut flakes develop a smoky flavour as they toast, and, combined with a little coconut palm sugar, create the perfect level of sweetness. The Qnola adds a much more flavoursome crunch to the pudding - making it fruitier and more vibrant - not to mention much more nutrient and protein rich. Add to either of these coconut yogurt or thick coconut milk for a dairy free alternative to thick whipping cream, or if you aren't cautious about eating dairy, some organic natural probiotic yoghurt.

INGREDIENTS
2 tins coconut milk OR coconut yoghurt
1/2 bar of creamed coconut, melted
1 tsp coconut palm sugar OR wildflower/raw/manuka honey, optional
200g toasted coconut flakes or Beetroot Qnola (or a combination of both)
50-60g flaked almonds
2 tbsp chia seeds
2 tbsp desiccated coconut
1 tbsp maca and/or baobab powder
1-2 tbsp fresh mint, chopped
150g strawberries, chopped or gently mashed
50g raspberries, chopped or gently mashed
100g blueberries, chopped or gently mashed
1 tsp fresh lemon juice
1 tsp vanilla powder/seeds, optional

METHOD
Start by whisking the solid part of the coconut milk (or your yoghurt of choice) to whip some air into it. Chop/mash your berries, set aside. Add the melted coconut cream to your whipped milk/yoghurt mixture and whisk again to combine. When the mixture begins to thicken, stop whisking and stir through your berries, chia seeds, honey or sweetener of choice, maca, fresh mint, lemon juice and half of the coconut flakes. Stir to combine and then either stir through the remaining coconut flakes or your Qnola, or use them to top each dessert to ensure they stay as crunchy as possible.