Combine coconut milk, pure coconut cream and Coco Lopez in a saucepan bring to a simmer. Add ginger coins, shredded coconut, lime zest, cardamom and cook for ten minutes at a very low simmer. Turn heat off and let stand one hour at room temperature.
Add half & half and water, chill until cold. Strain cold soup through a fine strainer to remove solids (push down with the back of a spoon on the solids to get every drop of flavor).
Cut fruits for fruit jewel garnish into a fine dice. After soup chills, place desired fruit jewels in a small cup, bowl or sherry glass, top with coconut soup. Finely chop pistachio nuts and garnish lightly.
Mango, Papaya, Banana, Pineapple, Kiwi, Strawberries, Peaches, Apricots, Clementines, Blueberries (you get the idea).
*Available in Asian Grocery Store.