For the lemon creme

1. Blend all the ingredients until smooth. Transfer to a pot and bring to a boil. Cook the creme at low heat for about 1 minute until it starts to thicken. Don’t forget to stir.
2. Take the pot off the stove and pour the creme into four dessert glasses. Let them cool a bit and move them to the fridge for at least 1 hour.

Raspberry Sauce

1. In the meantime, wash the raspberries and combine with the lemon juice, maple syrup and 3 tbsp of water in a small pot. Cook on low heat for 5-7 min, while smashing the raspberries with a fork. If the sauce becomes too dry, add a bit more water.
2. Afterwards, press everything through a fine sieve. Discard the seeds. Place the sauce in the fridge.

Whipped coconut cream

1. Once the lemon creme has been in the fridge for 1 hour, prepare the whipped coconut cream. Scoop off the coconut cream of a chilled can of coconut milk. Use the remaining liquid for smoothies, if you like.
2. Use a hand mixer to whip the coconut cream (with a bit of maple syrup) until it reaches a fluffy, whipped-cream-like consistency. 
3. Distribute the whipped coconut cream on the lemon creme and drizzle with the raspberry sauce. Garnish with chopped pistachios, if you like.
4. Keep chilled until ready to eat.