Coconut Mousse with Baba-De-Moha

Mousse

1

Sprinkle the gelatin over the water, let it hydrate for five minutes, and then place it on medium heat in a water bath until dissolved

2

In a bowl, combine the coconut milk and milk, whisking until smooth

3

Refrigerate until creamy, then whip until light and fluffy

4

Beat the egg whites in a separate bowl until stiff peaks form, then gently fold them into the coconut mixture

5

Pour the mousse into the prepared molds and refrigerate until set

Baba-De-Moha

1

Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves

2

Bring to a boil for five minutes, then let it cool

3

In a separate bowl, whisk together the egg yolks and coconut milk, then gradually add them to the cooled sugar syrup, cooking until thickened

4

Serve over the coconut mousse, garnished with coconut flakes if desired.