In a pan, add the blueberries, raspberries, sugar and honey. Cook it on medium flame for 3-4 minutes. The sugar will begin to melt, now add the desiccated coconut. Keep stirring till the berries are cooked, sugar is melted and the mixture comes together.
Take it off the flame and allow it to cool for few minutes. Add this to a blender along with yogurt. Blitz to a smooth puree. Strain the mixture and transfer it to the ice cream maker bowl. Follow the instructions of your ice cream maker and once done, transfer it to a container and freeze it covered for at-least 5 hours.
Using an ice cream scoop, scoop out a dollop or two into a waffle cone, top it with coconut flakes and serve chilled.