To make the cooked rasberries, place berries in a small saucepan and bring to a boil.

Remove from heat and let cool completely.

Reserve both the fruit and juice and store in the fridge.

To make the meringues, preheat the oven to 100°C (212°F). Line two baking sheets with parchment paper.

In a large bowl, combine chickpea brine and guar or xanthan gum.

Whip for two minutes using a handheld mixer.

Add sugar and raspberry juice and whip until very stiff. The fluff should keep its form so you can pipe it easily. This may take up to 10 minutes.

Fill the fluff into a pastry bag with a star tip and pipe about 2 cm (1 inch) large (or larger) meringues onto the sheet. They won't spread so you can put them relatively close together.

Bake 1 sheet at a time for 1 1/4 to 1 1/2 hours. Baking time can vary a lot, start checking on your meringues after 1 hour. If you went for larger meringues they might take up to 2 hours. They are done when completely dry. Make sure they don't start to brown.

Let cool completely and store in an airtight container.

To make the cupcakes, preheat oven to 180°C (350°F) and line 6 muffin tins with liners.

Combine flour, shredded coconut, baking powder and salt in a large bowl.

Stir to combine.

Combine sugar, coconut milk, and oil in a second bowl and whisk to combine.

Add to the dry ingredients and mix until all lumps are gone.

Fold in cooked raspberries and fill into muffin tins.

Bake for 30 minutes or until an inserted toothpick comes out clean.

To make the topping, scoop out the coconut cream that has solidified at the top of the can and place it in a bowl.

Add powdered sugar and whip on high spead until fluffy, for about three minutes.

Add raspberry juice and whip again. (You can also fold the juice in right after whipping, and don't mix the cream and the juice completely. This makes for a nice pattern.)

Place the coconut cream in a piping bag with a star tip and pipe onto your cupcakes. Decorate with cooked raspberries and meringues.

Serve immediately.