Make warm raspberries with the sugar and the water over a low heat. Mix regularly, raspberry are fast going to reduce. Once well fluid, passing the slurry to the Chinese to remove the pips of raspberries and and retrieve only the liquid.
Place some raspberries at the bottom of the jar. Add a big teaspoon of yoghurt above and compress. Add a teaspoon of syrup then add a layer of yoghurt on the top. Leave of the space to add a layer of syrup then strew with grated coconut.
Plant a stick and refrigerate at least 6 hours. To unmold, just wait 1min out of the freezer and put your hand around the jar.