Summer Figs with Rosewater Cream, Raspberry Puree, and Pine Nut Crumble

I get a little excited when fresh figs come into season. To me they are something special, as they are not available for that long here in Minnesota.  When they are perfectly ripe, nothing compares to their deliciousness.  I bought some last week, and they were so lovely that I thought they deserved to be the star of the show for dessert.

Summer Figs with Rosewater Cream, Raspberry Puree, and Pine Nut Crumble
Serves 4

Rosewater  Cream:
2 cups young coconut meat
1/4  cup coconut water
3 Tbsp raw coconut nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1 tsp rosewater
1 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid

Raspberry Puree:
1/2 cup fresh raspberries
1 Tbsp raw coconut nectar

3/4 cup pine nuts, divided
1/2 cup finely shredded  dried coconut
1 Tbsp raw coconut nectar,
a large pinch of sea salt

8 large fresh ripe figs, halved

Meanwhile, to make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
For the raspberry puree, combine all ingredients in the food processor and process until smooth.  Set aside.
For the crumble, place 1/2 cup pine nuts, coconut, coconut nectar and sea salt in the food processor and pulse until it is fine crumbs.  Stir in remaining pine nuts.
To plate, spoon some of the raspberry puree on a plate, then top with 4 fig halves.  Place the cream in a pastry bag and pipe some onto the plate around the figs.  Spoon some of the crumble onto the plate as well, and serve!