Using a sieve drain the chickpeas. The liquid you have drained is called Aquafaba. When I drain the Aquafaba from two cans of chickpeas I get 280 grams or just over a cup
Reduce your Aquafaba: Simmer the Aquafaba until it has reduced by around 50% so that you have around half a cup or 140 grams. Refrigerate the reduced Aquafaba until completely cool. The Aquafaba will go a little like jelly, this is the consistency you want.
Preheat your oven to 130 degrees Celsius
In the bowl of a stand mixer place your cooled aqua faba, vanilla extract and cream of tartar Beat the aqua faba on medium speed until soft peaks form.
Whisk together the sugar, cornflour.
Increase the speed of your stand mixer to high. Add the sugar to the Aquafaba a heaped tablespoon at a time, until it has all been added, continue beating until the Aquafaba is glossy and stiff peaks form and hold when you remove the beater.
Line a baking tray with baking paper, and dust the baking paper with cornflour (this will stop the pavlova from sticking to the baking paper.
Place a bowl that is approximately 15cm in diameter onto the cornflour-dusted tray rim down, and lift up the bowl, You should now have a circle you can use as a guide for forming your pavlova. (Alternatively you can make two smaller pavs and stack them)
Spoon the meringue into the centre of the circle, use a spatula to shape the pav.
Place the pavlova in the preheated oven, once the door is closed reduce the temperature to 100 degrees Celsius
Bake the pavlova for 2 hours, turn the oven off, leaving the pavlova inside the oven to cool for at least 4 hours or overnight.
Once cooled decorate the pavlova with whipped coconut cream and fresh fruit.
Enjoy