Place a 1 (397g) can full-fat coconut milk in refrigerater for 24 hours or more before you start making the recipe.

Preheat oven to 150 degrees Celsius

Cream butter and powder lite and sweet until light and fluffy.

Beat in flour (mixture will be crumbly).

Pat onto a greased 12-in. tart or pizza pan.

Bake until lightly browned, 25-28 minutes. Set the crust aside and cool the crust.

Chill your mixing bowl and beaters for 10 minutes before whipping the cream. After the coconut milk is chilled the next day remove from the refrigerator, make sure to not shake or tip the can so that you can extract the cream from the chilled coconut milk can and you can dispose the liquid part or save it for smoothies.

Using a spoon remove the coconut cream from the can and place it in the chilled bowl. Using only the thickened cream beat for 30 seconds with a mixer until creamy.

Next add the powdered Lite and Sweet, and vanilla mixing until creamy and smooth – about 1 minute. Taste and adjust the sweetness as needed. Immediately place it over the crust. Refrigerate the crust with the cream.

Meanwhile in a small sauce pan combine the Lite and Sweet and water.

Bring to a boil over medium heat until the Lite and Sweet is dissolved for about 2 minutes. Remove from heat and add the lemon juice stir with a whisk and set it aside letting it cool.

Next arrange the sliced peaches on top of the crust. Starting in the center of the crust and moving out and around.

Brush the peaches with the sweetener mixture.

Place the raspberries on top of the peaches and add the rest of the sweetener liquid over the peaches and raspberries.

Refrigerate for 30 minutes before serving.