Put roughly one-third of the raspberries
and the 4 tbsp sugar in a small saucepan.
Cook over a low heat, mashing the
berries into the sugar, until saucy and the
sugar is dissolved. Stir in the remaining
berries for 1 min, taste for sweetness,
then remove from the heat, tip into a
bowl and chill until ready to serve.
Heat oven to 180C/160C fan/gas 4.
Grease 6 large (about 250ml) heatproof
coffee cups or ramekins. Add 1 tbsp
raspberry jam to the bottom of each.
Put the flour, sugar and 85g of the
coconut into a food processor and whizz
until finely ground and no bits of visible
coconut are left. Beat the eggs, butter
and coconut milk together. Tip the dry
ingredients into a bowl, stir in the bicarb,
then stir in the egg mix until smooth.
Spoon the mixture into the prepared
cups or ramekins and scatter with the
remaining coconut. Bake for 30 mins
on a baking tray until risen, golden and
a skewer comes out clean.
Let the puds stand for 5 mins, then
spoon over a little of the raspberries
and coconut yogurt, and serve with
extra on the side.