Prepare the Meringue

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Gently fold in the cornstarch, vinegar, and vanilla extract.
Pipe or spoon the meringue into three-tiered circles (small, medium, and large) to form “tree layers” on the prepared baking sheet.
Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.
Make the Coconut Whipped Cream

Scoop the chilled coconut cream into a bowl, leaving any liquid behind.
Beat the coconut cream with powdered sugar and vanilla extract until fluffy. Keep chilled until ready to assemble.
Assemble the Pavlova Towers

Place the largest meringue disk on a serving plate. Add a dollop of coconut whipped cream and spread gently.
Add a layer of pineapple chunks and kiwi slices. Repeat the process with the medium and small meringue disks, stacking to form a “tree.”
Top with whipped cream, a sprinkle of toasted coconut flakes, and a fresh mint leaf.