Eton mess is one of those desserts that looks fancy but is actually really simple to put together. Today I want to show you my dairy free blackberry version.

It’s a mix of crisp meringue pieces, sweet blackberry sauce, and light whipped coconut cream. Everything comes together in one bowl.

The best part is that it’s completely dairy free. Instead of regular cream, I use chilled coconut cream, and it whips up just as fluffy.

If you or someone you know can’t have dairy, this is a nice way to still enjoy a classic summer treat. Nobody will feel like they are missing out.

You can make the parts ahead of time and just mix them together before serving. It’s a great choice when you want something easy but a little special.

Why This Recipe Is a Keeper

Completely Dairy Free – The whipped coconut cream tastes rich and creamy, so nobody will guess it skips the dairy.

Melt In Your Mouth Meringues – Each meringue turns crisp on the outside and light as air, adding the perfect sweet crunch.

Fresh Blackberry Flavor – The cooked berry sauce brings a bright, tangy sweetness that balances the creamy coconut beautifully.

Amazing Texture Mix – Soft cream, crunchy meringue, and juicy berries come together in every single spoonful.

Here’s What You’ll Need

For The Meringues

4 large Egg Whites, Room Temperature
1/2 tsp Cream Of Tartar
1 cup Granulated Sugar
1 tsp Pure Vanilla Extract

For The Blackberries

4 cups Fresh Blackberries, Divided
1/3 cup Granulated Sugar
1 tbsp Fresh Lemon Juice

For The Cream

2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1/3 cup Powdered Sugar
1 tsp Pure Vanilla Extract

How to Make It

Step 1

Heat the oven to 225 degrees F and line two baking sheets with parchment paper. Beat the egg whites and cream of tartar until soft peaks form.

Step 2

Add 1 cup granulated sugar one tablespoon at a time, beating until the meringue is thick and glossy. Beat in 1 teaspoon vanilla extract.

Step 3

Spoon eight mounds of meringue onto the prepared sheets. Bake for 75 minutes, turn off the oven, and leave the meringues inside until completely cool.

Step 4

Cook 2 cups blackberries with 1/3 cup granulated sugar and lemon juice over medium heat for 6 to 8 minutes. Lightly crush the berries, then refrigerate the sauce until cold.

Step 5

Scoop the firm coconut cream into a chilled bowl, leaving the watery liquid behind. Whip it with the powdered sugar and remaining vanilla extract until fluffy.

Step 6

Break the cooled meringues into bite-size pieces. Gently fold most of the meringue, blackberry sauce, and remaining fresh blackberries through the whipped coconut cream.

Step 7

Spoon the Eton mess into chilled glasses, decorate with the reserved meringue and berries, and serve immediately.

Recipe Tips

Chill Your Coconut Cream The Right Way

Put the cans of coconut cream in the fridge overnight, and don’t shake or tip them around before you open them. You want the thick, firm part to settle at the top and the watery liquid to stay at the bottom.

From my experience, coconut cream whips up much better than regular coconut milk because it has a higher fat content. Only scoop out that firm white part and leave the watery liquid behind, since that water will make your cream runny and thin.

If your cans don’t separate well even after chilling, they might have too many stabilizers added. Look for a brand with the fewest ingredients, ideally just coconut and water.

Make Sure Your Bowl And Beaters Are Totally Clean

Before you whip the egg whites, wipe your bowl and beaters with a little lemon juice or vinegar and dry them well. Even a tiny bit of grease or leftover yolk will stop your whites from getting fluffy.

I’ve found that any speck of fat is the number one reason meringue won’t whip up properly. Glass or metal bowls work best here, since plastic can hold onto oils even after washing.

Add The Sugar Slowly For Glossy Meringue

Pour in the granulated sugar one tablespoon at a time while the mixer keeps running. Rushing this step means the sugar won’t fully dissolve and your meringue will turn out grainy.

My favorite trick here is to rub a little of the mixture between two fingers. If you feel any grit, keep beating until it feels completely smooth.

You’ll know it’s ready when the meringue is thick, shiny, and holds a stiff peak that stands straight up when you lift the beaters.

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