1. Layer 1/4 cup raspberry sorbet, 1 tablespoon Coconut-Walnut Crunch, and 1/4 cup coconut sorbet in each of 4 (8-ounce) tall glasses. Top each with 1 additional tablespoon crunch.
2. Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately.