For the coconut mousse, soak the gelatin in cold water. Heat the coconut milk with the sugar and stir in the squeezed gelatine. Add the coconut liqueur. Chill for about 20 minutes until the milk begins to gel.
Whip the cream until stiff and fold into the coconut milk. Chill for at least 4 hours. Place raspberries in a saucepan and heat gently. Add the sugar and bring to the boil. If you like, you can still puree the sauce.
Pour the sauce onto a plate and cut out dumplings from the coconut mousse and place them on top,