Gluten & Dairy-Free Strawberry Eton Mess with Coconut Cream

Ingredients:

• Meringue:

  • 4 large egg whites
  • 1 cup caster sugar (superfine sugar)
  • 1 tsp lemon juice (helps stabilize the meringue)

• Strawberry Compote:

  • 1½ cups fresh strawberries, hulled and chopped
  • 2 tbsp sugar or maple syrup (optional)
  • 1 tsp lemon juice

• Whipped Coconut Cream:

  • 1 can full-fat coconut milk (chilled overnight)
  • 1 tbsp powdered sugar (or another sweetener like maple syrup or agave)
  • 1 tsp vanilla extract

• Extras:

  • Fresh strawberries for layering and garnish
  • A few fresh mint leaves (optional for garnish)

Instructions:

1. Make the Meringue:

• Preheat the oven to 225°F (110°C) and line a baking tray with parchment paper.
• In a clean, grease-free bowl, beat the egg whites with a hand mixer until soft peaks form.
• Gradually add the sugar, a little at a time, and continue beating until the mixture becomes glossy and stiff peaks form.
• Add the lemon juice and mix well.
• Spoon or pipe the meringue onto the baking tray into small or large blobs (depending on preference).
• Bake for 1.5-2 hours or until the meringues are crispy but still slightly soft in the center.
• Turn off the oven and leave the meringue inside to cool completely with the door slightly open.

2. Make the Strawberry Compote:

• In a saucepan over medium heat, add chopped strawberries, sweetener (if using), and lemon juice.
• Cook until the strawberries start to break down and become jam-like in consistency (around 8-10 minutes).
• Remove from heat and let it cool completely.

3. Whip the Coconut Cream:

• Open the chilled coconut milk can and scoop out the thick cream on top, leaving the liquid behind.
• In a mixing bowl, beat the coconut cream, powdered sugar, and vanilla extract until fluffy (about 3-5 minutes).
• Chill the whipped coconut cream for a few minutes if needed to firm it up.

4. Assemble the Eton Mess:

• Break the cooled meringue into bite-sized chunks.
• In glasses or bowls, layer the meringue, whipped coconut cream, fresh strawberries, and strawberry compote.
• Repeat the layers and top with extra strawberry compote, fresh strawberries, and mint leaves for garnish.

Tips:

• Coconut Cream: Ensure your coconut milk is chilled overnight so the cream separates from the liquid.
• Meringue: Store extra meringues in an airtight container to keep them fresh for a couple of days.
• Compote: You can use any berries for the compote if you like variety.

Enjoy your gluten-free, dairy-free Strawberry Eton Mess!