For the coconut biscuits, separate the eggs and beat the egg whites with the lemon juice and a pinch of salt with a mixer until stiff, while gradually adding the sugar.
Stir the coconut flakes into the beaten egg whites and spread the mixture on a baking tray lined with baking paper to a thickness of about 1 cm and smooth it out.
Bake the dough at 160 °C for about 25 minutes and then let it cool down.
For the cherry filling, strain the cherries and collect the juice. Save a few cherries for decorating.
Mix the cornstarch with a few tablespoons of the cold cherry juice.
Bring the remaining cherry juice to the boil and stir in the cherry juice mixed with cornstarch and bring to the boil briefly.
Add the cherries and fold in and also allow to cool slightly.
For the curd coconut cream, stir the curd and coconut cream until smooth.
Whip the cream until stiff and pour 3-4 tablespoons into a piping bag or pastry syringe for decorating. Fold the remaining whipped cream into the cream.
First pour about 3-4 tablespoons of the cream, then some cherry filling and the coconut biscuit dough crumbled into a dessert glass. Depending on how tall the dish is, repeat layering again in this order.
Finally, decorate with a cream topping, a cherry, the chopped pistachios and grated white chocolate.
Place in the refrigerator for at least three hours before serving.