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Preheat the oven to 130°C/250°F/Gas Mark ½. To make the meringue, add the aquafaba and cream of tartar to a mixer (or use an electric hand blender) and whisk until stiff peaks have formed. Slowly add the coconut sugar to the aquafaba, whilst continually whisking; the meringue will start to go brown as the coconut sugar dissolves. Keep whisking until glossy stiff peaks have formed. Transfer the meringue mix to a piping bag and pipe 5cm rounds onto a lined baking tray. Place the meringues into the oven to bake for 40 minutes. Once baked, turn off the heat but leave the oven door closed for 1 hour before removing the meringues. For the Chantilly cream, add all the ingredients to a blender and blitz until smooth. Then transfer the cream to the fridge to chill. For the strawberry sauce, blend all the ingredients together until smooth, then transfer to the fridge. To assemble the Eton mess, layer the Chantilly cream, crushed meringue, strawberry sauce and sliced strawberries in a glass. Serve immediately and enjoy!