Chefs' Recipes

Jaclyn Koludrovic’s dairy-free macadamia parfait with pineapple, ginger and finger lime

When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.
James Moffatt
8 - 10
1H 15M

“Chickpea water is great for making aerated vegan dishes,” says Koludrovic. This parfait recipe is dairy-free and gluten-free, but requires a little planning. Remember to chill your can of chickpeas at least four hours ahead of time, and start this recipe at least a day ahead to set the parfait.


Poached pineapple


1.Line a 20cm x 11cm x 8cm loaf pan with baking paper and place in freezer. Whisk coconut cream, butter and maple syrup in a bowl to combine, refrigerate to chill.
2.Drain chickpeas, reserving 125ml (½ cup) liquid (aquafaba; see note). Reserve chickpeas for another use. Whisk aquafaba in the bowl of an electric mixer on medium speed until frothy and increased in volume (8 minutes). Increase speed and beat until thickened like meringue (4 minutes). Add sugar and cream of tartar and whisk until stiff and glossy (4 minutes). Fold aquafaba mixture into coconut cream mixture in 2 batches, then fold in half of the macadamias. Spoon into prepared pan and freeze until firm (4 hours or overnight).
3.For poached pineapple, combine sugar, ginger, vanilla bean and seeds, lime zest and juice, and 600ml water in a saucepan. Stir over low heat to dissolve sugar (2 minutes), then pour syrup over sliced pineapple in a bowl and refrigerate to chill (2 hours).
4.To serve, cut parfait into squares, top with pineapple and syrup, and top with remaining nuts and finger lime pearls.

Aquafaba is the water in a can of chickpeas. It can be used as a substitute for egg in many vegan dishes.


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