Using a wooden spoon, mix the condensed milk with the grated coconut until forming a dough.
Put the coconut mixture on a board covered with plastic wrap or a silicon sheet, and form a rectangle. In the middle of the rectangle, lengthwise, make a hole to introduce the raspberries, then close the hole again with the same coconut mixture.
Put in the freezer for 1 hour, so that the nougat is firm.
Then, melt the chocolate in bain-marie and cover the nougat with chocolate on both sides.
