Summary

Ingredients

• 100 g desiccated coconut
• 600 ml yogurt
• 1 lime (s), juice and zest it
• 100 g powdered suar
• 8 sheets gelatin
• 400 ml cream

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Instructions

1. Mix the yogurt, powdered sugar, coconut flakes, lime juice and zest well together. Soak gelatine in cold water for about 10 minutes, squeeze out well and dissolve over low heat while stirring, remove from heat. Gradually mix 4 tablespoons of the yoghurt mixture into the dissolved gelatin. Then stir the gelatine mixture into the yoghurt mixture. Put something into the fridge.
2. Whip the cream until stiff, also chill. When the mixture starts to gel (about 1/2 hour), carefully fold in the cream. Leave the mousse in the refrigerator for at least 3 hours.
3. To serve, cut off the cams with 2 spoons.
4. This fits e.g., fresh exotic fruits (mango, pineapple, papaya etc.) or fruit compotes.