Preheat the oven to 230°F (110°C) and line the baking tray with parchment paper. Set the tray aside.
Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a large glass bowl (make sure the bowl is grease-free).
Whisk the aquafaba, using a hand mixer or stand mixer, on high speed until stiff peaks form. It should take about 8-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Add cornstarch and then slowly and gradually add granulated sugar while the mixer is running, and mix for about 5-8 minutes until the sugar dissolves.
Pipe or spoon the mixture onto a lined baking tray into 14 individual meringues (with a diameter of approx. 2,7 inches/7 cm), making space between each one.
Bake in preheated oven for 1 hour 30 minutes. Do not open the oven while baking. Turn the oven off and leave the pavlovas in the oven until completely cool.
Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.
Serve cooled pavlovas with coconut whipped cream, berry jam, and fresh berries of your choice.