Line two baking sheets with baking paper and draw a 23 cm circle on each sheet.
Place the coconut cream in the fridge or freezer while you make the meringues.
Using a food mixer or an electric whisk, whisk the aquafaba and cream of tartar at high speed in a large bowl for around 5 minutes until the mixture has doubled in volume and is light and fluffy.
Continue whisking, adding the sugar one teaspoon at a time till it has been completely absorbed. Add the vanilla bean paste and whisk for a further 2 minutes until the mixture forms stiff, glossy peaks.
Divide the meringue mixture between the two circles drawn on the baking sheets, spreading the mixture evenly but making each circle a little thicker around the edges. Place in the oven and cook for 1 ½ hours or till firm to the touch. Turn off the heat and leave to dry in the oven or a cool/dry place overnight.
On the next day place the frozen berries and lime juice in a small saucepan, bring to simmer and cook on a medium heat for 3-4 minutes or until the fruit is soft and the liquid has mostly evaporated. Remove from the heat and set aside to cool down completely.
Using an electric whisk, whisk the chilled coconut cream till thick like whipped cream. Once the fruit compote has cooled add it to the whipped coconut cream with lime zest and fold in gently to create a ripple effect, being careful not to stir too much.
Carefully transfer one of the meringue bases to a serving plate. Spread over half the fruity coconut cream and scatter with half of the seasonal fruit.
Carefully place the second meringue on top, cover with the remaining coconut cream, seasonal fruit and an extra sprinkling of lime zest. Serve as soon as possible.