Preheat oven to 160°C fan forced. Grease a 6cm deep, 24cm base (25cm top) 12 cup capacity ovenproof dish.
Combine flour, caster sugar and coconut in a bowl. Add the coconut milk and butter, stir until smooth. Fold through 1 punnet of raspberries. Spoon into the ovenproof dish. Place onto a baking tray.
For the sauce, combine the cornflour and brown sugar. Sprinkle over the pudding. Stir the boiling water and maple syrup together in a heatproof jug. Gently pour over the back of a large metal spoon, over batter.
Bake for 45-50 minutes or until top is just set. Remove and stand for 5 minutes. Scatter over the remaining raspberries. Dust with icing sugar and serve with ice cream.