In a saucepan heat the coconut milk and caster sugar until almost boiling. Remove from the heat and allow to cool for 5 minutes.
Soak the gelatine in cold water for 10 minutes, then remove and squeeze out the excess water. Gently place into the coconut milk and stir until dissolved. Add in the yogurt and mix until smooth.
Strain the mixture through a sieve and stir in the lemon zest. Divide between 4 x 250ml serving dishes (you could use cups or glasses if you like). Let cool then place in the fridge to set (this will take at least 3-4 hours and is best done overnight).
Whizz half of the raspberries with the icing sugar to a puree. Sieve if you want to get rid of the seeds.
To serve, top with the and whole and puréed raspberries dusted with a little icing sugar.
Cook’s tip: For a healthier dessert, use low fat natural yogurt as an alternative to the Greek style. It will give you a lighter, slightly less creamy mousse.