For the coconut pudding on a raspberry base, mix part of the coconut milk with sweetener and starch until well blended. Mix the remaining milk and coconut milk and bring to the boil.
Stir in the stirred starch. Stir in coconut flakes and Malibu. Rinse ramekins with cold water and pour in pudding and chill.
Puree the raspberries, stir in the sugar and divide among small plates. Invert the coconut pudding into the center and serve.
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