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Toss strawberries, raspberries, raw sugar, rum, and a pinch of salt in a medium bowl, mashing some of the berries with a spoon. Let sit until fruit is partially softened, about 10 minutes.
Preheat oven to 325°. Toss coconut flakes, almonds, maple syrup, and a pinch of salt on a small rimmed baking sheet to combine. Toast, stirring once or twice, until golden brown and crisp, 8–10 minutes. Let cool, stirring every minute or so to prevent sticking, 5 minutes.
Scoop ice cream into small bowls. Top with berries, followed by whipped cream and coconut crunch.
Tags: bonappetit, coconut, dairy-free, dessert, easy, frozen, gluten-free, ice-cream, jamaican, juneteenth, raspberry, strawberry, summer, sundae, vegan, vegetarian