Line a muffin pan with 12 muffin liners. Prepare the crust. Heat a pan over medium-high heat and add the coconut. Stir frequently until nicely toasted. Do not walk away from the pan as the coconut starts to burn very quickly! Pour the coconut into a small bowl and let cool for about 5 minutes. You can skip the toasting step but I think it adds so much flavor to the crust!

Place all the crust ingredients in a high-powered blender and process at low speed until the mixture starts to clump together. Don't process so long that it becomes pasty. When you pinch some of the mixture between your fingers, it should easily clump together. If it doesn't, add a tiny bit of water and process again until it does.

Divide the mixture between the liners (17 grams per liner) and use the bottom of a shot glass or your fingers to press the mixture firmly over the bottom of the liners.

Place the pan in the refrigerator while you prepare the filling.

In a medium saucepan or pot, mix all the filling ingredients together and warm them over low heat just until they're slightly warm and the coconut cream and oil are melted.

Wipe out the blender jar using a paper towel and pour the filling mixture in the blender. Blend for about 30-60 seconds at high speed until totally smooth. The mixture should be totally smooth, with the exception of raspberry seeds.

Pour about 1/4 cup (45 grams) of filling over each crust. Pour the remaining filling in the ramekins or another kind of dish.

Refrigerate for about 6 hours or until firm. If you're in a hurry, place the pan in the freezer.

Refrigerate the pies in an airtight container for up to 3 days. If you freeze them overnight, they'll need about 70-80 minutes at room temperature to defrost or about 1 1/2 - 2 hours in the refrigerator. Once properly defrosted, they should be totally creamy.