Cut them into rondelles and add to the food processor. Alternate between the chop and grind function until the carrots are finely processed.
In a large hot skillet over medium heat add the coconut oil and cardamom, cook for 1 minute and add the carrots and cook for 10 minutes, stirring from time to time.
Add the sugar to the skillet, stir and cook until the carrots are starting to turn brownish and all the liquid is almost absorbed, about 10-15 minutes.
When the mixture has started to thicken adds the yogurt, stir and continue to cook until the mixture is almost dry, about 15-20 minutes. The carrot halwa is ready when the mixture becomes soft, sticky and no liquid should be seen.
When the mixture has almost dried, remove from the stove and let it cool at room temperature.
Coconut Whipped Cream:
The day before you want to make the dessert place the coconut milk cans in the fridge overnight, these is a crucial step as the coconut cream has to harden and separate from the coconut water.
Place the bowl of an electric mixer and the wire attachment in the fridge for 15-20 minutes before whisking.
Remove the chilled coconut cans from fridge and FLIP them upside down, open the cans and discard the liquid, or you can save it in a jar for smoothies.
Scoop the coconut cream into the chilled mixer bowl and add the maple syrup (for vegan version) or honey. Using a hand mixer or an electric one, I used the later fitted with the wire attachment whip the coconut cream until fluffy.
Prepare 3 tall glasses, add a few scoops of the vegan carrot halwa mixture and press it a little down, top with ground pistachios and with coconut cream. Repeat until the glasses are full.
The carrot halwa trifle must be stored in the refrigerator and will stay good for 3-4 days.