Coconut Cream

Ingredients

• 500 ml whole milk
• 100 g coconut flakes
• 2 tbsp coconut flakes
• 6 sheets gelatin
• 1 tbsp cornflour
• 5 egg yolks
• 3 egg whites
• 265 g powdered sugar

Instructions

1. 1.

   Add the coconut flakes to the milk and bring to a boil. Soak the gelatin in 3 tbsp cold water. Beat the egg yolks with 75 g powdered sugar. Add the cornflour and whisk until frothy. Pour in the warm milk (with the coconut) and continue whisking vigorously. Transfer everything into a pot and simmer over low heat for about 5 minutes, then let cool.

2. 2.

   Beat the egg whites to stiff peaks. While whipping, drizzle in 80 g powdered sugar. In another pot bring 250 ml water to a boil. Add the remaining powdered sugar and gently caramelize while simmering. Dissolve the gelatin in a small saucepan over low heat. Fold the caramel into the meringue, whisking hard. Let cool, then fold in the milk-coconut mixture. Mix well and spoon the mousse into prepared coconut shells (or small bowls). Refrigerate for 2 hours. Serve the mousse garnished with coconut flakes.