Chop the block of coconut cream into quarters. Scoop the avocado flesh out of the skin and discard the stone. Scrape the vanilla seeds out of the pod.

Place all the ingredients into a food processer and blend until a smooth, rich mousse forms.

Spoon it into 6 glasses and place in the fridge for 1 hour to set before serving, with more raspberries and a drizzle of honey, if you like.