Vegan Coconut Mousse with Passion Fruit, Lime and Roasted Pineapple

Method

1. Preheat the oven to 180°C (350 F)/gas mark 4.
2. To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar.
3. Place the pineapple in a roasting dish and brush liberally with the caramel. Place in the oven and bake for 20 minutes, basting every 5 minutes with the caramel.
4. Meanwhile, drain the can of chickpeas, keeping 50ml (1.69 oz) of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff.
5. Stir the lime zest and juice into the yoghurt, then fold the mixture through the meringue.
6. Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves.