Place the bean liquid in a stand-up mixer with the whisk attachment. Add cream of tartar and vanilla extract. Whip on high for 5-6 minutes until the aquafaba has formed medium-stiff peaks. During that time, slowly add sugar, about ¼ cup at a time.
Pipe the meringue nests about 2 inches in diameter on a parchment-lined baking sheet. With a spoon, create a well in the middle. Bake at 200F for 2 hours, until firm.
To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
Once meringues have baked, top with about 1 tablespoon of coconut whipped cream each and 3-4 berries. Drizzle melted chocolate.