Drain liquid from chick peas into a jar or bowl and place in the fridge, along with the can of coconut cream, to chill overnight. Place chick peas in an airtight container and refrigerate for later use.
Preheat oven to 150ºC (or 130ºC fan forced). Line a large baking tray with baking paper.
Use a stand mixer with a whisk attachment. Whisk chick pea liquid (called aquafaba) on medium for 5-8 minutes until the mixture forms soft peaks. Add slowly, one tablespoon of sugar at a time, while continuously whisking for another 15 minutes until stiff and glossy.
During this time, prepare the oven tray with baking paper.
Once timer goes off, whisk through the cornflour for a few minutes until it’s mixed completely through. Spoon the pavlova mixture onto the baking paper into a circular shape. The pavlova will spread and expand when baking.
Reduce the heat to 100°C (80°C fan forced). Bake meringue in the oven for 1 hour and 15 minutes or until meringue feels crisp and firm to touch.
Open oven door slightly and allow pavlova to cool in the oven for 4 hours or overnight.
To make the coconut cream, scrape out the set cream carefully from the can. Add vanilla extract and icing sugar and whisk until stiff peaks form.
To decorate the pavlova, peel the rockmelon very thinly, using a vegetable peeler and assemble into curls. Wash and dry the fruit pieces.
Spread the coconut cream around the top of pavlova. Evenly decorate with raspberries, blueberries, strawberries, kiwi fruit and rockmelon curls.