Place the coconut flakes in a small frying pan over a low heat. Cook the coconut for 2-3 minutes until it just starts to turn golden. Immediately transfer to a small plate and leave to cool.
Add the light coconut milk and skimmed milk to the blender. Add the honey, vanilla extract, frozen raspberries and linseed and blend until smooth. Pour into glasses and top with fresh raspberries and toasted coconut.