In a medium saucepan, combine raspberries, 300 g of caster sugar, and lemon juice. Cook over medium heat, stirring gently, until berries break down (about 8–10 minutes).

Strain the mixture if desired to remove seeds, then return the puréed raspberries to the pan.

Sprinkle pectin over the warm purée and stir to combine. Bring to a gentle boil and cook for 2–3 minutes.

Pour the hot fruit mixture into a lightly oiled or parchment-lined shallow dish to about 1 cm depth. Let cool at room temperature, then chill in the fridge until set.

In a small saucepan, warm heavy cream with vanilla bean. Whisk yolks and temper with warm cream. Return to saucepan and cook over low heat until it coats the back of a spoon. Chill the custard.

Whip chilled cream to soft peaks and fold into the cooled custard. Add half of the coconut flakes for texture and chill until ready.

Toast remaining coconut flakes in a dry skillet, then toss with extra sugar while warm to create a crunchy topping.

Once the fruit paste is firm, cut into small squares. Plate with a generous dollop of coconut snow and sprinkle sugared coconut on top. Garnish with fresh raspberry or mint.