Spread the flat side of 12 wafers with 1/2 teaspoon raspberry preserves each.
Crumble remaining wafers and set aside.
Place five wafers each around the edges of two individual 4- to 6-oz.dishes, preserves side facing in.
Place one wafer in the bottom of each dish, preserves side up.
Spoon vanilla pudding in the center; sprinkle with wafer crumbs and half of the coconut.
Top with tapioca pudding and remaining coconut.
Cover and refrigerate for at least 3 hours.