Vegan Tropical Passionfruit and Mango Pavlova

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subheading: For the meringue:

Non-stick cooking spray

1 cup aquafaba, chilled for 1 hour

⅛ teaspoon salt

1 cup sugar

3 teaspoons vanilla extract

1½ teaspoons xanthan gum

¾ teaspoon cream of tartar

subheading: For the coconut whip:

1 (13½-ounce) can coconut cream, chilled

⅓ cup powdered sugar

1 teaspoon extract

Finely grated zest of 1 lime

subheading: For the topping:

2 mangoes, sliced thinly

Pulp from 4 large passionfruit

¼ pineapple, leaves and skin removed, cored, and thinly sliced

¼ cup mint leaves

Coconut flakes, for garnish

Directions at vegnews.com

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