STEPS TO SUCCESS:

1 Melt the chocolate in a large bowl. Allow it to cool slightly before mixing in the vanilla essence, salt and water. Set aside to cool for a few minutes.

2 Using an electric beater, whisk the aquafaba, cream of tartar and sugar for 6 minutes, until stiff peaks form. Gently fold half of it into the chocolate mixture.

3 Fold in the coconut cream and place in the freezer for 1 hour.

4 Fold in the rest of the aquafaba mixture. Spoon into ramekins and freeze for another 3 hours, or overnight, if possible.

5 To serve, top with extra coconut cream and coconut flakes.