Preheat oven to 350F. On a floured surface roll out the puff pastry as thinly as possible. Transfer to a baking sheet fitted with a silicone baking mat.
In a small bowl combine panela and granulated sugar. Sprinkle evenly on the puff pastry and bake until golden, 10 to 12 minutes. Using a cookie cutter or knife, cut 3 hearts out from the pastry.
In another bowl mix the coconut cream with the confectioners’ sugar. Taste and adjust sweetness as necessary. Add food coloring gradually until it reaches desired pink shade.
Chop all but three raspberries and set aside. Place one puff heart on a plate, caramelized sugar side up.
Spread 1/3 of the coconut cream mixture onto the puff pastry. Alternatively, you can use a pastry bag to apply the cream mixture. Top coconut cream with half the chopped raspberries. Place another heart on top and again top with coconut cream and remaining chopped raspberries. Add the last puff pastry heart and decorate with remaining coconut cream and whole raspberries.
Dust with confectioners’ sugar.