To make the coating: Whisk the egg with the almond milk. Place the wholemeal flour in a bowl. Crumble the wholemeal shortbread biscuits and mix with the coconut flakes.
Coat the pineapple spears first in the wholemeal flour, then in the egg and almond milk mixture and finally in the crumb mix and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for approx. 15 minutes until golden brown, turning once.
To make the topping: Purée the raspberries with the honey, and pass the mixture through a sieve. Serve the baked pineapple fritters with the almond yogurt and the raspberry ketchup.