Preheat the oven to 250 degrees and line 1 large, or 2 regular size sheet pans with parchment paper. Also, fit a large pastry bag with a large round or star tip.

In your Kitchenaid mixer fitted with the whisk attachment, add the four egg whites and 1/8 tsp of salt. Begin mixing on medium speed until the whites begin to froth. Then add in 1/4 cup of sugar and turn the mixer up to high, set a timer for one minute. Turn the mixer back down to medium speed and add the next 1/4 cup of sugar, turn it back up to high and mix again for a full minute. Repeat two more times whipping for a whole minute in between until the full cup of sugar has been added. Finally, with the mixer back on medium-low speed, sprinkle in the 2 tsp of cornstarch, add in the 1 tsp of vanilla and 1 tsp of white vinegar, mix until just combined.

Scoop all of the meringue into a piping bag and pipe 10 pavlova nests on the baking sheets lined with parchment. The meringue doesn't expand much while baking so the nests can be placed with 1/2" of space between them.

Place the sheets in the oven and bake for 45-60 minutes. If using two sheets swap spots in the oven halfway through the bake, moving the bottom to the top, and top to bottom. Once the meringues are finished baking, turn the oven off and let them sit with the door closed for 30 minutes. Then open the door and let them continue sitting in the oven with the door open for another 30 minutes to prevent cracking.

While the meringues are cooking, add 1 cup of blueberries, 2 tbsp of lime juice, and 3 1/2 tbsp of granulated sugar to a small saucepan. Cook over medium heat for 5-10 minutes stirring consistently to keep the jam from burning and to break down the blueberries. Once the sugar is dissolved and the blueberries look saucy, remove it from heat and set it to the side to cool.

Bring a medium-size saucepan of water to a boil. Once the water is boiling, place the 4 peaches in the pot for 30 seconds and then remove them. Once the peaches are cool enough to touch, remove all the skin. Cut the peaches into slices and discard the pits. Place two of the peaches in a food processor or blender and the other two peaches in a bowl to go over the top of the pavlova smash later.

Also add 2 tsp of sugar, and 1 tsp of lime juice to the food processor and blend until peaches turn into a smooth purée. Pour the peach purée into a bowl and set aside for later.

In your Kitchenaid mixer fitted with the whisk attachment, add 1 cup of heavy cream and whip until soft peaks begin to form. Then add in the 5.3oz container of chobani coconut Greek yogurt, and a 1/2 tsp of coconut extract and whip until combined and fluffy.

On a large serving tray or baking sheet, smash the pavlova nests! Begin by layering the blueberry jam, then the fresh blueberries, peach slices, and dollops of coconut cream. Next, pour the peach purée over the top of everything and finish by sprinkling with coconut flakes! Serve immediately and enjoy!!