1.Refrigerate cans of coconut cream standing upright overnight.
2.Make coconut cream: Carefully remove lid, scoop the solid top from coconut cream into a small bowl of an electric mixer. Reserve remaining liquid in can for another use. Beat coconut cream until medium peaks form.
3.Cut rockmelon, honeydew and watermelon crossways into 4cm thick slices. Using a 4.5cm round cutter, cut rounds from fruit slices; you should get 6 rounds from each fruit.
4.Top each fruit round with whipped coconut cream. Stack three rounds together. Top fruit stacks with fig wedge, finger lime pulp and pistachios. Refrigerate until ready to serve.
Keep the unused coconut liquid from the cans of coconut cream for another use. Assemble fruit stacks on the day of serving.Note