For the buttermilk gnocchi, toast the coconut in a non-stick pan without adding fat, remove from heat and let cool.
Set aside some of the orange juice. Whisk together buttermilk, Grand Marnier, orange juice and zest, lemon juice and sugar until well blended.
Soak gelatin in cold water, then squeeze well. Heat the remaining orange juice and dissolve the gelatine in it. Stir into the buttermilk. Whip the cream until stiff and carefully fold into the buttermilk mixture. Finally, stir in the coconut. Refrigerate the mixture for at least 4 hours.
For the sauce, sort out the raspberries, simmer with sugar to taste and orange juice in a saucepan for a few minutes. Puree with a hand blender.
Spoon the buttermilk puree into dumplings and arrange on dessert plates. Pour the raspberry sauce over the buttermilk gnocchi and garnish with whole raspberries.