Slice the cantaloupe in half, remove the seeds, and scoop out the flesh using a melon baller or spoon. Transfer to a bowl and refrigerate for at least 30 minutes until cool and slightly firm.

In a small bowl, stir together coconut cream, cardamom powder, rose water, and agave nectar until smooth. Taste and adjust sweetness if needed, then chill for 20–30 minutes.

Layer the chilled cantaloupe with spoonfuls of coconut rose cream in serving bowls or glasses, alternating for even flavor in each bite.

Top with chopped pistachios and fresh mint. Let it rest briefly before serving so the flavors settle.