Ingredients

Step by step

1. Put the tins of coconut milk in the fridge to chill for 4 hours, ready to make the coconut cream later. Preheat the oven to 120°C, fan 100°C, gas ¼ and line a baking tray with baking paper.
2. In a clean, residue-free bow, pour in the tinned chickpea water and beat on a high speed using an electric mixer for 5 minutes. On a low speed, gradually add the icing sugar while continuing to beat; add the cream of tartar and vanilla extract. Increase the speed; keep beating until the meringue is glossy with stiff peaks, about 3-4 minutes.
3. Spoon the meringue onto the lined baking tray, in a circle roughly 25cm in diameter. Bake in the oven for 3 hours without opening the oven door. Turn off the oven, leaving the meringue inside to cool completely for a further hour. It should peel away easily from the paper.
4. To prepare the pineapple, top and tail and use a serrated knife to remove the peel, then cut out the 'eyes' in the pineapple flesh. Quarter lengthways, then cut away the core and slice into at least 12 long fingers. Heat a griddle pan until hot. Mix the sugar and cinnamon together in a small bowl. Brush the pineapple with rum then dust with the cinnamon sugar. Griddle the slices for 2-3 minutes on each side until bubbling, then cool (if it's too warm, the pineapple will melt the topping).
5. Remove the coconut milk from the fridge without shaking; carefully spoon the solid cream layer into a bowl, leaving behind the liquid. Whisk the coconut cream and maple syrup using an electric whisk until smooth, about 2-3 minutes.
6. To assemble the pavlova, spoon the coconut cream over the meringue, then pile the cooled pineapple on top. Spoon on the passion fruit seeds, garnish with coconut flakes and sprinkle with some lime zest. Serve within a couple of hours.