COCONUT DACQUOISE

Beat the whites with the sugar. Add the sieved powders to the strained mix. Spread over the baking sheet and bake in a fan oven at 180 ° C for 4 to 6 minutes. Cool and then make circles 6 cm in diameter. Freeze.

COCONUT PASSION FRUIT INSERTS

Heat the passion-fruit and coconut purees, then add the Agar mixture, and caster sugar. Boil for 2 minutes, then cool. Blend at slow speed, then gradually add the purees. Add the passion fruit seeds to the maryse (strained mix). Mold and freeze 3cm diameter half circles Unmould and then fill new molds and lay on the half frozen spheres to obtain full spheres.

YELLOW VELVET

Melt and mix the first 2 elements together. Mix and flock.

COCONUT MOUSSE

Soak 1/3 of coconut puree, then add the drained gelatine. Stir in the remaining cold purée and the Malibu. Beat the whites and add them to the sugar. Add the meringue to the coconut puree, then finish with the cream. The mousse should be "dense" when poaching. Put in the freezer and blend before serving.