COCONUT COFFEE MOUSSE

Preparation Method :

• In a large bowl, combine the yolks and sugar and mix with an electric mixer until thick and creamy yellow. Set aside.
• In a bowl, combine the coconut milk, coffee, and ground coconut and mix well.
• Whip together the cream and confectioner's sugar with an electric mixer until they form stiff peaks.
• Fold the whipped cream into the egg yolk mixture using a rubber spatula. Fold in the coconut and coffee mixture. Carefully fold together all the ingredients until blended.
• Transfer to one large serving dish or 6 individual serving cups and refrigerate for at least 2 hours. (It is preferable to refrigerate this dessert overnight.)
• Remove from the refrigerator, sprinkle coconut flakes on top of the mousse, and serve.
• You can serve immediately or freeze for up to 3 days.