Follow my recipe for Pavlova Master Recipe to make the meringue base. Line 2 baking trays with parchment paper and set aside.

Fit a piping bag with a medium star nozzle and pipe a rouglhy 3 inch circle on the baking trays. Go around the circumfrance of the circle and build another 1-2 layers ontop of that to make your meringue nest. (If you struggle with piping then feel free to dollop the meringue on the tray with a spoon and make a dent in the middle for the fruit and cream to go)

Bake the meringues in a low oven at 225°F (115°C) for roughly 1 ½ hours or until the easily remove from the baking sheet. The meringues should not get brown during this process but more so dry out. Set aside to cool down at room temperature until you are ready for them.

Chop up the strawberries and mango into chunks and place in a small bowl. Add the zest of a lime and 1 tablespoon of juice. Set aside to mascerate for roughly 1 hour

Remove the cans of coconut cream from the fridge. Open and pour off the water leaving you with just the coconut solids. (reserve the coconut water for smoothies or making curries)

Place the solids in a mixing bowl and whip the coconut cream until smooth and thickened. You can do this by hand or by using an electric hand mixer.

Generously spoon the fruit salad into your meringue nests and add a big dollop of the coconut cream ontop. Serve within 3 hours of assembly. These are best enjoyed the day they are assembled.