In small saucepan, combine gelatin and pineapple juice. Let stand one minute. Cook over medium heat, stirring constantly until dissolved.
In small bowl, beat cream cheese until light and fluffy. Gradually add cream of coconut and gelatin mixture.
Refrigerate until slightly thickened, but not set. Stir until smooth. Fold in whipped cream.
Pour into 1&1/2 quart mold. Cover and freeze several hours until firm.
Meanwhile, puree raspberries. In small saucepan combine sugar and cornstarch. Gradually add pureed raspberries and water. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in orange juice. Cool.
Quickly dip the mold in warm water and unmold onto a serving plate. Drizzle with fruit sauce and garnish with the fruit.