In a cocktail shaker, combine 4 to 5 fresh raspberries, 1 ounce of freshly squeezed lime juice, and 1 ounce of rum. Use a muddler to gently crush the raspberries, releasing their juices and mixing them well with the lime. Shake the mixture vigorously for about 15 seconds until well combined.

Fill a Collins or beer glass with crushed ice. Carefully strain the raspberry mixture over the ice.

In a clean cocktail shaker, pour 2 ounces of cream of coconut, 2 ounces of pineapple juice, and the remaining 1 ounce of rum. Shake vigorously for approximately 20 seconds until the mixture is frothy.

Carefully strain the coconut and pineapple mixture over the back of a spoon and into the glass, layering it on top of the raspberry base.

Garnish with fresh raspberries on top and a lime wheel on the rim of the glass.