Coconut Foam with Baba-de-Moça for Six People

Beat the heavy cream until it becomes whipped cream

Refrigerate

Mix the sugar and grated coconut

Refrigerate

Hydrate the gelatin sheets

Combine with coconut milk over low heat, stirring until dissolved

Remove from heat

Refrigerate

Remove the chilled heavy cream from the refrigerator and add the grated coconut mixture mixed with sugar

Mix well to combine

Add the gelatin mixture

Place in a bowl and refrigerate for 24 hours

Serve in individual portions with Baba-de-Moça and Cocoa Coconut Topping [recipes below]

Baba-de-Moça

In a pot, combine the sugar and water over low heat and stir until a syrup forms

Refrigerate

Mix the egg yolks with coconut milk well

Add the syrup slowly to prevent lumps forming

Heat over low heat, stirring constantly, until the egg yolks cook slightly and the syrup becomes velvety

Let cool

Store the dessert in a refrigerator-covered container

Cocoa Coconut Topping

Mix all ingredients until a homogeneous mixture forms

Roll out thinly with a rolling pin

Cut into cookies using a cookie cutter or a glass

Bake in a low oven until golden brown

Paste Cream

Mix milk and half the sugar over low heat, then remove from heat to let cool and thicken

In a separate bowl, combine the remaining sugar, vanilla paste, cornstarch, and eggs

Add the cooled milk mixture and mix well

Heat over low heat until the cornstarch is cooked and the mixture becomes creamy