This showstopper starts with aquafaba whipped into stiff, glossy peaks — a slow, patient process that builds a crisp, cloud-like shell with a soft, marshmallowy center once baked. Superfine sugar, a touch of cornstarch, and a splash of vinegar keep the meringue stable and give it that signature crackly crust with a pillowy interior. The center well is piled high with coconut cream whipped to soft peaks, then finished with a generous scatter of fresh strawberries, raspberries, and blueberries for color and juicy contrast. Fresh mint adds a little brightness on top, and every slice delivers that perfect combination of crunch, chew, and cool creaminess. It's a stunning centerpiece dessert that fits beautifully into a dairy free spread, no one at the table will guess how simple the components actually are.
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Place the can of full-fat coconut milk in the refrigerator the night before (or at least 8 hours ahead) so the cream solidifies and separates from the liquid. When ready to bake, preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
Pour the chilled aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on medium-high speed until the mixture forms stiff, glossy peaks that hold their shape and do not slide when the bowl is tilted — this will take 8–12 minutes, significantly longer than egg whites.
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