1. Preheat oven to 180°C.
2. Place the coconut flakes and almonds on a baking tray and bake for 5-8 minutes or until golden then remove from the oven and cool completely. 
3. For the berry mixture, place the blueberries, blackberries, raspberries and strawberries in a bowl and mash roughly. Stir through the ¾ of the honey. Add the lemon juice, stir through and set aside.
4. Open the can of coconut cream and scoop away the solidified cream from the top. Pour out the coconut watery liquid; this can be reserved for another use, like making smoothies. Combine the coconut cream and the cream with the remaining 2 tablespoons of honey and whip until stiff peaks.
5. Dollop the berry mixture around the cream and carefully fold through a few times to create a ripple. Divide half of the mixture between 4 glasses then top with half the coconut and almonds then top with remaining cream mixture and top with remaining coconut and almonds. 

Recipe by: Justine Schofield, Everyday Gourmet