Halve the orange and squeeze the juice of one half. Mix coconut milk, cream, 2 tablespoons orange juice, sugar and vanilla sugar for 2-3 minutes with the whisk of the hand mixer until creamy. Pour half of the coconut milk evenly into an ice cube mould (approx. 700 ml content) and freeze for approx. 1 hour.
Raspberries selected. Take an ice cube form on the freezer and place a raspberry in each well. Pour the rest of the coconut milk on top and freeze for another 2-3 hours.
Roast the grated coconut in a pan without fat. Chop the cranberries finely. Mix grated coconut and cranberries in a bowl. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl over a warm water bath.
Remove the ice confection from the mould and dip it into the chocolate with the help of a fork. Remove excess chocolate from the edge and place on a cake rack. Immediately sprinkle with coconut flake mix and freeze again. Remove the confectionery from the freezer about 15 minutes before eating.