Whisk the coconut cream, yogurt and sugar or honey in a mixing bowl until well combined; stir in the orange zest, cover and refrigerate.
In a blender combine raspberries, blueberries, ginger and sugar, process until almost smooth.
Add grape, orange, lemon juices and the wine; process for about 2 more minutes, then strain through a fine-mesh sift , pressing on the solids with a wooden spoon to a large bowl or pitcher and refrigerate until very cold.
To serve, ladle into bowls, garnish with the chopped fruit and a few whole berries.
Top with the coconut cream -yogurt mixture and sprinkle with mint or basil. Add some more lemon juice right before serving to brighten the flavor.