In a heavy saucepan combine milk and millet grains. Cook, covered, over low heat for 30-40 minutes until tender and milk is absorbed. Stir often and add more milk if necessary; mixture should be very thick.
Stir in honey, ground cinnamon and vanilla extract. Remove from heat and add mixed dried fruit and the shredded coconut. Cover and chill.
Just before serving, whip cream to soft peaks. Fold into millet pudding mixture.
Spoon into sherbet dishes or wine glasses. Drizzle each serving with Raspberry Sauce.
Place the raspberries and honey in a saucepan and crush slightly. Cook over medium heat until just simmering. Add corn starch and stir until thick and bubbly. Continue to cook, stirring constantly, for 2 additional minutes. Strain the sauce and discard seeds. Cover and cool to room temperature.