Vegan Mini Pavlovas

Being Vegan or Vegetarian doesn't preclude you from this tempting dessert.  Be prepared by putting the cans in the refrigerator at least the day before. 

METHOD

1. Place can of coconut cream and the can of chickpeas in the fridge and chill overnight. 
2. The next day Drain the chickpeas, reserving the canning liquid.  
3. Refrigerate the chickpeas and keep for another use. 
4. Preheat oven to 120°C and line two baking trays with baking paper.  
5. Transfer cold chickpea liquid and cream of tartar to a stand mixer fitted with the whisk attachment and whisk for 8 minutes or until mixture turns to soft peaks.  
6. Add sugar, 1 tbs at a time, whisking constantly for a further 10 minutes or until sugar is completely dissolved and mixture turns to stiff peaks. 
7. Fold in the sifted cornflour.  
8. Working with about ¼ cup mixture per meringue, shape 10cm rounds onto the baking trays to make 12 meringues.  
9. Place in the oven and immediately reduce oven to 110°C.  
10. Bake for 1 hour 30 minutes or until outside of the meringue is firm and crisp.  
11. Turn off oven and leave meringues to dry out in the oven for 4 hours or overnight. 
    
    WHIPPED COCONUT CREAM  
12. The next day, place mixing bowl and whisk attachment into the refrigerator for 20 minutes to chill. 
13. Once chilled, spoon out hardened coconut cream carefully into the mixing bowl and leave any liquid behind. It is important to only use the hardened cream. 
14. Whisk until stiff peaks, then turn mixer to low speed and whisk in your desired sweetener and vanilla. Avoid over whipping otherwise it may separate. 
15. Dollop whipped coconut cream over meringues and scatter with pistachios, toasted coconut flakes, berries and edible flowers or whatever topping you prefer.