Spoon yoghurt into a sieve lined with muslin or an un-used cloth. Place over a bowl, cover and refrigerate for 3 hours. Discard the liquid in the bowl. Tip the yoghurt into a dish. Stir in the vanilla.
Tip 125g of raspberries onto a plate. Sprinkle over the sugar, crush with a fork. Spoon over the yoghurt and use a spoon to fold through the yoghurt in a swirled effect. Cover and refrigerate until ready to serve.
Scatter over the coconut and remaining raspberries. Serve.