Preheat the oven to 225°F, line a baking sheet with parchment paper. If making coconut whipped cream (see notes) make sure you have a can in the fridge overnight.
Using a kitchen aid mixer or hand-held beaters, add the chickpea brine to the bowl. Whisk on high for 5-10 minutes until the brine is frothy white. note: I used my kitchen aid mixer, so time might vary if you are using hand-held beaters.
Once it looks frothy and white, add in the cream of tartar and continue to beat the mixture for another minute.
For the sugar, to make it fine, I added my normal cane sugar to the food processor to make it finer by pulsing it for a minute or so. Then it's ready to add. Turn down the speed of your kitchen aid as you add the granulated sugar. Add 1/4 cup at a time. Then turn the speed up to high again and whisk for another 10 minutes or until stiff peaks form.
Divide the batter into 3-4 round shapes using a spatula or a wooden spoon. I used a spatula to scoop the batter out and then a small wooden spoon to form a small divot in the middle where the whipped cream and fruit will sit.
Bake in the oven for 1 hour and 5 minutes. And then turn the oven off and let it stay in the oven for at least another 1 hour. IMPORTANT: Do not open the oven at all until the 2 hours and 5 minutes are up.
Prepare the coconut whip. See notes.
I would suggest as soon as you top the pavlova with the coconut whip and the fruit that you serve immediately. The coconut whip tends to moisten the pavlova if left on for a while before it is eaten. This causes the pavlova to get more soggy than deliciously chewy. Therefore, if not using the pavlova right away- place in the fridge until ready to top with the coconut whip and desired toppings!