Matt Tebbutt served up a delicious vegan mango and coconut meringue with avocado cream on Saturday Kitchen.

The ingredients for the coconut and avocado cream are: 180g caster sugar, 400ml coconut milk, 3 ripe avocados, halved and peeled, stone removed and 3 limes, juice only.

For the meringue: 6 tbsp aquafaba liquid (the liquid from a tin of chickpeas), 100g caster sugar, ¼ tsp cream of tartar and 2 drops vanilla extract.

To serve: small handful toasted coconut flakes, 1 ripe mango cheek, peeled and sliced and 1 lime, zest only.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.