Indulge in these heavenly coconut domes, featuring a light and airy coconut mousse, a rich and gooey spread center, and a buttery cocoa Breton shortbread base. Topped with a sprinkle of grated coconut, these little treats are pure perfection! 😍

Ingredients

For the Coconut Mousse:

• 2 gelatin sheets (4g)
• 200ml heavy cream
• 80g mascarpone
• 80g powdered sugar
• 120ml coconut milk

For the Cocoa Breton Shortbread:

• 120g powdered sugar
• 140g softened butter
• 160g all-purpose flour
• 25g unsweetened cocoa powder
• A pinch of sea salt (essential 😉)
• ½ sachet baking powder
• 3 egg yolks

Additional Ingredients:

• Grated coconut
• Gooey cocoa spread

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Instructions

Step 1: Prepare the Coconut Mousse (Make Ahead)

Best done the day before or at least 6 hours in advance.

1. In a chilled bowl, whip the heavy cream with mascarpone, gradually adding the powdered sugar until soft peaks form. Refrigerate.
2. Soak the gelatin sheets in cold water for a few minutes.
3. Heat the coconut milk in a saucepan. Once warm, remove from heat and dissolve the squeezed gelatin in it. Let cool slightly.
4. Gently fold the coconut milk mixture into the whipped cream using a spatula.
5. Pour the mousse into hemisphere molds, adding a teaspoon of spread in the center before covering and smoothing the tops.
6. Freeze for at least 6 hours.

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Step 2: Make the Cocoa Breton Shortbread

1. Mix all the shortbread ingredients until a smooth dough forms.
2. Refrigerate for 30 minutes.
3. Roll out the dough on a floured surface to about 1 cm thickness.
4. Cut out circles and bake at 180°C (350°F) for 10 minutes. Use rings or tartlet molds to maintain a perfect shape.
5. Let cool completely.

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Step 3: Assemble the Coconut Domes

1. Remove the frozen domes from the molds and place them onto the cooled shortbread bases.
2. Let them thaw at room temperature for 2 hours.
3. Sprinkle with grated coconut for a beautiful finishing touch.

💡 Tip: For a truly gooey center, enjoy at room temperature!

Bon appétit! 🥰✨