125g caster sugar
1 liquid drained from a tin of chickpeas (use the remaining chickpeas in your nut roast)
3 tins of full fat coconut milk
2 tsp vanilla extract
Preheat oven to 110 °C.
Whisk the chickpea liquid with an electric hand whisk to form a meringue mixture with soft peaks.
Add the sugar in increments, whisking in between each addition.
Spoon the mixture onto two tins lined with baking parchment and bake in the over for approximately 150 minutes.
Skim the cream from the top of the tins of coconut milk and whisk with the vanilla extract and a little of the clear liquid left in the tin until it resembles whipped cream.
Layer the meringue and coconut cream with the berries before decorating with the remaining berries to serve.