Refrigerate the coconut milk overnight to create the cream.
Coarsely chop the pistachios.
Preheat an oven to 110ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
Attach the Mixer bowl to the machine and fit the splash guard.
Add the first 2 items of Ingredients 1 (aquafaba, cream of tartar) into the Mixer bowl.
Whisk on speed Max for about 6 minutes until stiff peaks form.
With the machine running, gradually add the remaining item of Ingredients 1 (sugar) to the bowl.
Whisk on speed Max for about 4 minutes until stiff, white and glossy.
Roughly spoon the mixture onto the lined baking tray.
Bake for 2 hours at 110ºC.
Turn the oven temperature off but leave the meringues inside for a further 2 hours.
Add Ingredients 2 (cream of coconut milk, yoghurt, sugar, vanilla) to the bowl.
Whisk until combined.
Spoon cream onto the meringues.
Top meringues with the first 2 items of Ingredients 3 (berries, pistachios).
Drizzle meringues with the last item of Ingredients 3 (syrup).
Decorate with edible flowers.