Open the cold cans of coconut cream and scoop the solids into a large mixing bowl. (reserve the coconut water for smoothies or add to curries)

Whip the coconut cream with an electric mixer until soft peaks have formed.

Cut both passion fruits in half, scoop the seeds and pulp into the cream, add the diced mango and lime zest and stir to combine.

Roughly crush the vegan meringues with your hands into the bowl of cream, stir together a few times, scoop into 6 serving bowls and garnish with a little more lime zest on top. Serve immediately.

This is best served the moment it is made as the meringues will soften quite a bit if left too long.