Place the raspberries and sugar in a food processor and puree. Run the mixture through a fine mesh sieve and discard seeds.
In a small saucepan, combine the water and cornstarch, whisking until smooth. Add the raspberry puree to the pan and mix well with cornstarch water. Bring to a boil over medium/high heat, whisking constantly as it starts to bubble. As soon as the mixture thickens and becomes glossy, remove from heat.
Divide between 4 smaller glass cups or ramekins, tapping each down to level the sauce. Refrigerate until cool.
Place the meyer lemon juice in a small bowl and sprinkle the powdered gelatin over the top. Let sit for 5 minutes.
Place the coconut milk and honey in a saucepan and whisk together. Bring just to a boil over medium/high heat. Remove from heat and whisk in the lemon/gelatin mixture and the vanilla until the gelatin has completely dissolved.
Carefully divide the mixture between the chilled glasses of raspberry puree.
Let chill in the refrigerator for 3-4 hours or overnight.
Top each glass with raspberries and chopped pistachios.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/02/09/meyer-lemon-coconut-panna-cotta-raspberries/