1 400ml can coconut cream
1 400g can chickpeas
1 cup (220g) Chelsea Caster Sugar
1 tbs cornflour
2 tbs Chelsea Maple Flavoured Syrup
1 tsp vanilla extract
berries to serve

Place coconut cream in the fridge and chill overnight. Drain the chickpeas, reserving the chickpea water. Place the chickpeas in a container and refrigerate for another use. Chill the chickpea water for 2 hours or until cold.

Preheat oven to 150c and line two baking trays with baking paper. When chickpea water is cold, transfer to a standmixer and whisk for 8 minutes or until mixture turns to soft peaks. Add sugar, a tablespoon at a time, whisking constantly for 15 minutes or until sugar is completely dissolved.

Fold through the cornflour. Working with about ¼ cup mixture per meringue, shape 10cm rounds onto the baking trays to make 12 meringues. Place in the oven and immediately reduce temperature to 100C. Bake for 1 hour and 15 minutes or until outside of meringue is firm and crisp. Turn off oven and leave to dry out in the oven for 4 hours or overnight.

The next day, place chilled coconut cream in a standmixer fitted with a whisk attachment. Whisk to stiff peaks then fold through the maple syrup and vanilla. Spread over meringues and scatter with berries.