½cupaquafabathe liquid from 1 15-oz (425 g can of chickpeas)
¼tspcream of tartar
½cupcanned coconut milk120 mL
Meringue: Add aquafaba and cream of tartar to a clean bowl and whip with a standing or hand mixer. When liquid starts to become foamy, gradually add in sugar. Continue whipping at high speed until you reach stiff peaks. This can take a few minutes. Be patient, you’ll get there.
Coconut: With beaters on, slowly pour in the coconut milk until fully incorporated. It will lose some fluff and become a bit liquid again; that’s ok! Stir in vanilla.
Freeze: Spoon or pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).
Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.