Place egg whites into TM bowl and whip 2 min/Butterfly/speed 3.
Add half the coconut sugar and salt slowly through hole in lid as you whip further 2 min/Butterfly/speed 3. Remove mixture into a separate bowl and set aside.
Without cleaning bowl, add all remaining ingredients and whip 20-40 sec/Butterfly/speed 4 until cream is holding soft peaks. Remove Butterfly.
Add egg white mixture to TM bowl and mix 12 sec/dough setting/Interval. Finish with spatula until well combined.
Divide between 8 small glasses and refrigerate (or freeze) until well chilled and holding solid.
Serve garnished with a nut praline, grated dark chocolate, or crushed shortbread biscuit for texture. Alternatively top with chocolate ganache or whipped cream to serve.