Begin by blending fresh raspberries with caster sugar and pectin in a medium saucepan. Heat over medium heat while stirring gently until the mixture reaches 110ºC, about 10-15 minutes.

Once thickened, pour into a lined 20cm square tray, spreading evenly. Allow to cool at room temperature for about 1 hour until fully set.

Whisk together egg yolks and sugar until smooth. Heat heavy cream with a split vanilla bean until steaming, then whisk it slowly into the egg mixture.

Pour the custard mixture into ramekins. Prepare a water bath with hot water and bake at 325°F (160°C) for 30-35 minutes.

Cool in the water bath for about 15 minutes, then chill in the refrigerator for at least 2 hours. Sprinkle coarse sugar over the tops and caramelize with a blow torch.

Mix unsweetened coconut flakes with chilled whipped cream until fluffy for the Coconut Snow topping.

Serve by placing Coconut Snow atop each Raspberry Crème Brûlée and garnish with fresh berries.