Method

Pre-heat oven to 100⁰C. Line 2 baking trays with baking parchment.

Drain the tin of chickpeas, keeping the liquid (keep the chickpeas for a different use).

Put the chickpea water in a mixing bowl with the cream of tartar.

Whisk the chickpea water and cream of tartar with an electric whisk for a few minutes, starting on a low speed and gradually building up.

Add the sugar gradually (a tablespoon at a time), still gradually building up the speed, until you get firm glossy peaks. This can take well over 10 minutes, so please be patient.

Add the vanilla essence extract and whisk well.

Using a piping bag or just using a spoon, make small circles out of mixture onto the baking tray, about 3cm wide.

Bake in the preheated oven for 90 minutes, or until the circles are firm and can easily be taken off the baking parchment.

Allow the meringues to cool fully before using.

Store in an airtight container for up to 3 weeks.

Put the tin of coconut milk in the fridge for 4 hours or overnight so the coconut cream rises to the top.

Put the mixing bowl and whisk beaters in the fridge for 15 minutes prior to making the recipe.

Open the tin of coconut milk carefully. You will find the coconut cream has risen to the top. Scoop this out and place in the mixing bowl. The coconut water can be used in your next smoothie or in other cake recipes.

Add the icing sugar. Whisk the sugar and coconut cream for around 3 minutes.

Use the cream straight away or store in an airtight container in the fridge for up to 2 weeks.

If you use after storing in the fridge, it may need another quick whisk before being used.

Break up the meringues into chunks (around 4-5 pieces per meringue circle) and place in a mixing bowl.

Add all the whipped cream and fruit, and carefully mix together.

Spoon the mixture into bowls or glasses.

Top with some extra fruit..

If using frozen fruit, wait until these have defrosted before serving.