Preheat oven to 130oC. Line a baking tray with baking paper and trace a circle using a 22cm baking tin. Turn baking paper over.
Beat the egg whites and cream of tartar until soft peaks form. Add the sugar a few tablespoons at a time. Beat until stiff and glossy. Gently fold through the coconut using a metal spoon.
Spoon the meringue onto the marked baking paper to form a wreath. Bake in the oven for 1 hour and 15 minutes. Turn off the oven and leave to cool completely with the oven door slightly ajar.
To make the coulis, blend the fresh raspberries, lemon juice and sugar with a stick blender until smooth.
To assemble ,dollop the cream onto the pavlova. Drizzle over coulis and scatter with pomegranate seeds, chopped pistachios and coconut.