Puree all of the ingredients in a blender until smooth, pour into 4 pots and cover in the fridge for at least 30 mins. Puree the raspberries with the jam, spread on top of the cream.
Coconut whipped cream
Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the coconut whipped cream between the 4 pots, cover and refrigerate for 30 mins.
Scatter the granola and berries on top of the coconut whipped cream, serve immediately.