1. Place the coconut cream in the fridge overnight.
2. Preheat oven to 150°C. Line 2 baking trays with baking paper. Using an 18-20cm tin as a stencil, draw a circle on each piece, then flip the paper so the outline is on the underside.
3. Place sugar and egg whites in a stand mixer fitted with the whisk attachment. Whisk for 8 minutes or until stiff and glossy and sugar is dissolved. Add the cream of tartar and whisk to combine.
4. Divide meringue among prepared trays and spread into circles using outlines as a guide.
5. Reduce oven to 110°C and bake, swapping trays halfway, for 1 hour 45 minutes minutes until meringues are crisp and dry.
6. Cool in the oven with the door closed for at least 2-3 hours.
7. Remove the coconut cream from the fridge and open it, making sure you do not shake around. Spoon out the top layers of thick cream into a bowl. Discard the liquid at the bottom.
8. Add the cream to the bowl along with the icing sugar. Beat using electric beaters until thick.
9. To layer the pavlova start with one cooled pavlova then top with half the cream then half the fruit. Add the other pav and repeat, finishing with some large coconut flakes.
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