Preheat oven to 275 degrees and prepare a large baking dish by lining it with parchment paper. Combine the sugar and arrowroot powder in a small bowl, stir to incorporate

Pour the chickpea brine and vinegar into a large bowl and start whisking on low for a few minutes then high. You'll start to see soft peaks forming after about five minutes.

On medium-high if your electric whisk has that setting (otherwise keep it on high) add the sugar/arrowroot mixture two tbsp at a time, whisking until well incorporated after each addition and continuing until all the mixture is added. Add in the salt and continue to whisk. 

Whisk on high for about 5 more minutes or until you see stiff glossy peaks forming. 

When the aquafaba is whisked enough that you could turn the bowl upside down and it wouldn't move or fall out, whisk in the cacao and vanilla powder. Mixture won't look very dark, just speckled. 

Using a soft spatula, create and fill three even circles with the whipped aquafaba on your parchment paper of about 7-8 inches in diameter each. You should use up all of the aquafaba from the bowl.  

Immediately place in the oven and reduce temp to 250F. Leave them in the oven for 2-2.5 hours or until the outside is dry and the middle looks firm. 

Turn off the oven and let the pavlova cool (in the oven if possible). 

Make the whipped coconut cream: Scoop the cream into a medium sized bowl and whip for about 3 minutes or until fluffy. Add one or two teaspoons of powdered sugar if you'd like (I find it too sweet with the meringue), and put cream between each layer of meringue right away. If cream is left sitting out it'll become hard to spread, you may want to refrigerate and re-whip when ready to use. Top with whatever you'd like, nuts, fruit, chocolate shavings, and eat immediately!