1.Blend or process berries, sugar, liqueur and ¼ cup (60ml) of the juice until smooth.
2.Dip biscuits in remaining juice; divide among six 1½-cup (375ml) serving glasses.
3.Divide half the yoghurt among glasses; top with half the berry mixture. Repeat layering with remaining yoghurt and berry mixture. Sprinkle with coconut.
You do not need to defrost the berries before blending. This dessert can be made several hours ahead; store, covered, in the refrigerator.Note