One 14-ounce can unsweetened coconut cream, chilled in the refrigerator at least 8 hours
5 teaspoons vegan confectioners' sugar
3 cups fresh strawberries, hulled and quartered
Directions
Set the oven to 250 degrees Fahrenheit. Use paper to line a baking sheet with a rim.
Strain the chickpeas into the bowl of a stand mixer that has a whisk attachment to make the aquafaba pavlova. Chickpeas should be saved for another use; there should be about 3/4 cup of liquid remaining. Mix the liquid with the cornstarch and cream of tartar, then beat at a medium-high speed until the mixture is very frothy. Add the superfine sugar a tablespoon at a time while continuing to beat, and beat for another 4 to 6 minutes, or until the mixture forms stiff, glossy peaks. The chocolate powder and vanilla should be beaten into the stiffened meringue until well-combined and smooth.
Use a spoon or tiny offset spatula to smooth each meringue mount into a 4-inch broad disk after distributing it in 4 equal mounds on the baking sheet that has been prepared. To hold the toppings, create a little depression in the center of each mound. In case the disks spread while baking, make sure to leave at least 2 inches between each one.
Bake for about two hours, or until set and glossy is gone. Once the pavlovas have dried out inside, turn off the oven and leave them there for another hour or so. (The pavlovas can be stored for up to 3 days in an airtight container.)
Open the cold coconut cream can and spoon the solid top into a chilled medium bowl, reserving the liquid for another use. In the meantime, prepare the whipped coconut cream and strawberries. For about two minutes, on medium-high, beat the solids with an electric mixer until they are frothy and light. Confectioners' sugar, 3 teaspoons at a time, added, and beat for an additional minute or so to integrate the sugar completely. Until ready to use, up to overnight, cover and chill.
In a small bowl, combine the strawberries with the final 2 teaspoons of confectioners' sugar. Allow the strawberries to sit for about five minutes, or until they are glossy, slightly softened, and beginning to release some natural juices.
Put the pavlovas on a serving plate to be served. Add some whipped coconut cream and macerated berries on top of each.
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