To state this recipe, it is important that the raspberries are defrosted. Place the water and coconut milk into a medium saucepan and bring almost to the boil. Meanwhile, place the sugar, egg yolks and vanilla into a medium bowl and whisk together using a hand whisk for 2 minutes till thicker and pale. Next, whisk in the corn flour and cocoa powder to incorporate. Next, pour over the almost boiling coconut milk, whisk together well and then pour the mixture back into the saucepan and bring to the boil to thicken into a custard. Remove off the heat. Spoon some of the defrosted raspberries into the base of 4 glasses or jars. Pour over the hot chocolate custard and cover the tops with cling film to stop a skin forming. Place into the fridge for 1 hour, remove the cling film and decorate the tops with grated chocolate and fresh raspberries.