In a large bowl, mix together the flour, baking powder, and dessicated coconut. In a small jug combine the milk, yogurt and raspberries. Blend until smooth.
Heat a frying pan over medium heat and add sesame oil, if needed. Using a ladle, pour batter onto the skillet and slightly flatten out with the back of the ladle. Cook the pancake until lightly browned on the bottom, then flip to repeat on the other side.
Remove the pancake from the frying pan and place on a plate. Repeat with the remaining batter. This should feed two people.