1. Pop your coconut whipping cream or coconut cream into the fridge to chill for at least 5 hours. You can also speed this up by placing it in the freezer for 45 minutes and then moving it to the fridge for 2 hours.
2. Preheat the oven to 100 degrees Celsius and line a large baking tray with baking paper.
3. Next, drain your chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use (like my carrot or beet hummus). Pour the chickpea liquid into a bowl and add the cream of tartar (or lemon juice).
4. Beat the mixture using an electric mixer until stiff peaks form. This means the mixture can hold its shape, and when you remove the beater from the mixture an upright fluffy white peak should appear.
5. Gradually add the sugar, 1 tablespoon at a time, over 16 minutes beating continuously at a high speed. Add your last bit of sugar at the 16-minute mark. Beat the meringue for 4 more minutes so the sugar fully dissolves into the mixture, leaving you with a glossy, creamy meringue.
6. Add the vanilla and mix until incorporated.
7. Spoon the mixture into a piping bag and pipe into small circles, about 5cm in diameter, onto the prepared baking sheet. Leave about 2 cm free between each meringue so they dont stick together when they expand. If you need help, I have linked a video here where egg-based meringues are piped out, however, the technique is exactly the same (skip to 1:24). If you don’t have a piping bag, no worries! Just scoop out blobs and form them freehand with a spoon into little baskets.
8. Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, for about 2 hours. Turn off the oven, and forget about them, until the oven cools completely (this slow cooling process prevents cracks!)
9. Once you are ready to serve, take the coconut whipping cream out of the fridge. Spoon the solid coconut cream into a bowl, leaving behind the clear watery liquid for another use. Whip the coconut cream for 2 minutes until thick and combined. Spoon the thick cream over the pavlovas, top with a few berries and drizzle over the berry coulis.
10. Serve immediately and enjoy!

That’s a wrap friends. Happy happy Christmas! See you all again in the new year