PAVLOVAS

1. Adjust oven racks to upper-middle position and lower-middle positions.  Pre-heat oven to 225 degrees.
2. Line 2 rimmed baking sheets with parchment paper.
3. In a saucepan combine aquafaba and sugar.  Mix well. 
4. Place on the stovetop at medium heat for 2-3 minutes until sugar is completely dissolved.  Stir continuously. Do not let the mixture boil.  
5. Remove from heat.  Let mixture cool slightly (about 10 minutes), then whisk in cornstarch. 
6. In a bowl, using a stand mixer or electric whisk, whip aquafaba mixture on low speed and slowly increase to high. Add cream of tartar, salt and vanilla.  Beat for 9-15 mins or until light and fluffy with soft peaks.
7. Place mixture into a piping bag and make 6, 4-inch circles of meringue in the form of a nest. Leave 1 ½ – 2 inches between as they will expand in the oven.   Alternatively, scoop 1 cup of mixture for each pavlova onto the baking sheet. Form the mixture into a nest using your hands. Using a clean finger swirl the meringue into a nest.
8. Bake for 2.5-3 hours switching and rotating sheets halfway through baking. Turn off the oven and let pavlovas cool in the oven for at least an hour.
9. Once cooled, place the optional toppings in the nest.

COCONUT WHIPPED CREAM

1. Chill the can of coconut milk in the refrigerator for 4 hours or overnight.
2. Open can. Remove the top firm layer of coconut cream that has solidified. 
3. Be careful not to include any coconut water below the layer of cream.  Save this water to use in smoothies or for drinking.
4. Place the coconut cream in the bowl of a stand mixture or a large bowl. 
5. Beat on high speed and whip for 3-5 minutes until fluffy and light with soft peaks.
6. Mix in sugar and vanilla, if using.
7. Serve with pavlova, fresh fruit, pie or cobbler.