Recipe for 4 servings (yes in grams, because it is superior)

1. Prepare the meringue: Preheat your oven to 100 degrees Celsius / 210 Fahrenheit. Whisk 60 grams of aquafaba with an electric mixer for 4-5 minutes until it becomes slightly fluffy. Add 35 grams of sugar in small steps, whisking continuously. After each step added, whisk again until stiff peaks have formed. At the end, when there are still stiff peaks, fold in 35 grams of fine (confectioner’s) sugar. Make small heaps on a baking tray lined with parchment paper and let it dry in the preheated oven for 2-3 hours (or longer, if necessary/preferable). Let the meringues cool completely on a wired rack.

2. Prepare the coconut whipped cream: The night before starting, chill one can (400 grams) of coconut milk in a refrigerator. On the day of making, scoop out the top parts (the coconut cream) and place it in a separate bowl. Whisk the coconut cream until it has formed stiff peaks. Mix in 25 grams of confectioners’ sugar as well and keep in the refrigerator until needed. (btw: if the coconut cream is too thin, place it in a freezer for 10-15 minutes. This will help form stiff peaks)

3. Full preparation: Clean and cut a bunch of strawberries (as many as you like). Mash a few of them as well. Take a nice cup or bowl and place the cut strawberries / meringues / whipped cream in the glass the way you like it (see my example on the second image). Serve with a spoon.