• Preheat oven at 120 degrees Celsius (240 Fahrenheit). Place baking paper on baking sheet

Prepare vegan meringues

• Place chickpea water and lime juice in a clean, fat-free mixing bowl. Mix with an electric mixer for a couple of minutes, until you have stiff peaks
• Add sugar bit by bit, while you keep mixing. Take about 10 minutes to gradually add all of the sugar (this is important, even if it looks done, keep mixing)
• Add vanilla extract and mix for an additional 3-5 minutes until the peaks are stiff and shiny. The sugar should be completely incorporated
• Divide the meringue mixture in 4 round discs on the baking sheet lined with parchment paper. Make sure they are not too big nor high, as then they won't cook within the hour.

  Cook for 1 hour at 120 degrees Celsius (240 Fahrenheit). Turn oven off but leave meringues inside with the oven door closed for an additional hour

Coconut whipped cream with plant-based yoghurt

• Use a can of coconut cream that you have chilled in the refrigerator overnight. Open the can and scoop out the set coconut cream. Do not mix with the liquid left at the bottom, leave this in the can.

  Place in a mixing bowl, add the white sugar, and mix until creamy. If it is too dry to mix, add a couple of tablespoons of the liquid.

  Pour in 4 tablespoons of plant-based yoghurt of choice (if using) and carefully fold together using a spoon

Assemble merengón

• Place 1 meringue on a plate. Add some spoons of the cream and top with guanabana and berries. Place the second meringue on top, spoon over some cream and decorate with the fruit. Repeat to make the second merengón.

  Enjoy immediately! The cream will soften and dissolve the meringues quickly.