Ingredients:

• 600ml soy milk (divided 400 & 200)
• 1 vanilla pod & bean
• 40gr cornstarch
• 25gr sugar
• 80gr vegan butter
• 40gr almonds
• 30gr raisins
• 200gr coconut flesh
• 3 tbsp rum (or extract)
• Pinch of salt
• 1 tbsp cinnamon powder

Steps: 

• Preheat the oven to 170o C, top and bottom heat.
• Heat the soy milk (600ml).
• Cut the vanilla bean and scrape the beans out, then toss both the pod and beans into the pan of milk.
• In another bowl, mix in the remaining milk with cornstarch, cinnamon, sugar, salt, and rum. 
• Once the heated milk simmers, add in the mixture and stir with a balloon whisk.
• Continue whisking until it thickens.
• Once the mixture has thickened, add in raisins, almonds, coconut flesh, and butter.
• Pour the mixture into a glass baking dish.
• While letting the mixture cools down, we’re going to make the vegan meringue.
• Prepare the cooled reduced aquafaba in a mixer bowl.
• Start whisking at medium speed.
• Once the aquafaba starts to foaming (5-6 minutes from the start), add sugar and cream of tartar slowly.
• Continue whisking until firm peaks form after, then sieve in cornstarch and whisk manually.
• Pipe in the meringue on top of the cake dish and flatten it out.
• Decorate with raisins, almonds, and coconut flesh.
• Bake in the preheated oven until browns (20-23 minutes)
• The dish is done! Let it cool before serving!