Beat the aquafaba in a standing mixer until soft peaks form. Add the blended sugar a bit at a time until well incorporated, then add cornflour, apple cider vinegar and vanilla powder. Beat until well mixed, and mixture is quite stiff and shiny. 

Place the mixture into a piping bag and on a large tray lined with baking paper pipe rounds of the mixture about 5-6cm round. They will flatten out as soon as you pipe the mixture out. Make sure they are a little bit away from each other, as they will spread in the oven. 

Bake in a preheated oven at 150℃ for 40 minutes. Leave to cool completely. Once cooled, the meringues harden up. 

To make the banana cream, use the hardened cream that solidifies on the top of the can (if this is not the case, or you live in a warm climate - refrigerate the can overnight and it should be hard the next day). Using a standing mixer whip the coconut cream for around 5 minutes. Add the vanilla, corn flour and sugar and mix through well. Refrigerate this mixture for a couple of hours for it to thicken more. Then gently stir through the mashed banana mixture. 

Using some cream mixture as a base, layer a meringue on top so it sticks to the plate. Then add some cream on top of that meringue (and fruits, if desired), another meringue, and so on, until you have a nice meringue stack. Top with fresh fruit and enjoy!