In a stand mixer fitted with a paddle attachment, add coconut oil and sifted confectioners sugar.
In a medium bowl, whisk together flour, cardamom, salt.
Add the dry mixture to the wet. Using a spatula, mix together. Fold in chopped pistachios until combined.
Add the dough to parchment paper. Roll out and bring the dough together in a disk.
Wrap in plastic and transfer to the fridge to chill for about 1 hour.
On parchment paper, roll out to about .4 inches.
Cut circles and transfer to a cookie sheet lined with parchment paper.
Bake for about 10 to 15 minute, depending on the size of your cookie.
For the Reduction:
Zest a lemon.
In a saucepan over medium heat, toss in raspberries, sugar, pinch of lemon zest, a few drops of water. Mash with a wooden spoon.
For the Mousse:
In a standing mixer fitted with a whisk attachment, add coconut cream, sifted confectioners sugar, vanilla and lemon zest. Give it a whisk on low. Slowly increase speed. Scrape down the sides when necessary.
While mixing, add about 6 tsp of the reduction to the mixture, or as many as you would like. We used the reduction as a natural color for the mousse.
Transfer mousse to the fridge for about 10-15 min. Don’t over chill!
Transfer to a piping bag. Don’t overfill because your hand will heat up the mixture when piping.
For the Swirl:
In a bowl, add 9 oz fresh raspberries, 1 tsp honey, dash of vanilla and a dash of rose water.
Mash with a fork until you reach a liquid consistency.
For the Assembly:
Alternate by adding piped mousse, cookie crumble, pistachio crumble, whole cookies, whole raspberries and raspberry liquid into a cup.
Video
Notes
If you're not a raspberry fan you can substitute any berry you like. I want to note that you will probably see little specks of coconut cream in the mousse that aren't incorporated at first. Most of those will disappear by the time you add in the berry reduction, but they're not noticeable taste-wise and once you assemble the dessert they really disappear.