Preheat oven to 200 F and line two baking sheets with parchment.

Add the aquafaba and cream of tartar into a bowl with electric beaters or in a standmixer. Beat on medium speed until billowy soft peaks form- about 3-5 minutes. Once soft, add the vanilla and start to slowly add in the sugar about a spoonful at a time until it’s all been added while continuing to beat. Beat until it reaches stiff peaks, likely another 5 minutes or so.

Dollop the meringue onto the baking sheet into 1 inch cookies and then bake for about 1 hour until dry. Cool and set aside.

Meanwhile, whip the coconut cream until soft, then fold in the yogurt. Set aside.

Finally, in a saucepot over medium heat, heat the nergi, raspberries, blueberries, lemon and maple syrup until bubbly and soft, about 7 minutes. Mash any big pieces then take off the heat. Add in the chia seeds and refrigerate for 20-30 minutes in the fridge until thick.

To assemble, break up 1 ½ cups of the meringues into smaller pieces and shards. Mix them the yogurt cream and place a layer on the bottom of a glass. Add a layer of the jam and a layer of the Nergi. Repeat with another layer of the meringue cream, jam, and Nergi. Finish with a few toasted coconut chips and enjoy!