Cut each kiwifruit in half and scoop the insides into a food processor or bowl (if you're using a stick blender).
Blend until fairly smooth.
Taste and add a little sweetener if necessary - this depends on how ripe your fruit is, and your personal taste.
Stir through the chia seeds and set aside to thicken for an hour or so.
For the whipped coconut cream:
It's essential for the coconut cream to be well chilled, ideally overnight in the fridge or for at least 3-4 hours.
Remove the can from the fridge, and without shaking it, open and carefully spoon the thick cream into a mixing bowl. Leave the thin liquid in the can. This will not work with light coconut cream as the cream and liquid won't separate.
Using an electric beater or whisk, whip the coconut cream until light and fluffy. Add a tiny bit (1-2 tsp) of the liquid in the can if the cream is too thick.
This is best done just before serving, but if you need to you can put the whipped cream back in the fridge for a while until you're ready to serve.
To serve:
Break or crush a few meringues per person and layer with kiwifruit and whipped coconut cream in a glass.
Notes
Prep and cook time don't include making the aquafaba meringues. I made my meringues as per the recipe, but left out the coffee and boiling water mixture. I piped small meringues and they worked really well for this dessert, along with leaving me plenty of leftover meringues to indulge in over the next week or so.