In a small saucepan, combine the coconut milk, maple, lemon juice, zest, turmeric, and salt until combined over medium low heat until simmering. Cook, whisking, for 4-5 minutes.
In a small ramekin combine the water and cornstarch and add to the saucepan. Whisk constantly and cook until thick, about 5-7 minutes. Continue to whisk until there are no lumps and it's very thick. Remove from the heat and stir in the vanilla.
Transfer to a bowl and place plastic wrap directly on top of the pudding. Transfer to the fridge for an hour.
Meanwhile, add the chickpea water to a stand mixer along with the cream of tartar. Beat on high until it reaches a stiff peak.
Start to add the sugar in while you continue to beat until it gets glossy and holds the peaks. Add the vanilla and set aside.
Once the lemon pudding has cooled a bit, uncover it and fold in 2 cups of the aquafaba whip. Set aside.
To make the raspberry sauce, heat the 1 1/2 cups of raspberries in a small saucepan with the sugar until saucy. In a small ramekin, mix the cornstarch and lemon juice and then add it to the sauce. Cook until thickened, about 5-6 minutes. Cool and then refrigerate until ready to serve.
To assemble, layer the lemon mousse with coconut cream, raspberry sauce, and raspberries and garnish with shaved cocoa butter. Enjoy!
Note: The lemon mousse can be prepared up to 2 days ahead. The chia sauce can be prepared 5 days ahead. It's best to assemble within a few hours of serving.