Summary

Ingredients

• 8 sheets gelatin
• 400 ml pineapple juice
• 400 g natural yourt
• 200 ml coconut milk
• 200 g crème fraîche
• 4 tablespoon rum
• 4 tablespoon sugar
• 1 point vanilla sugar
• 300 g cream

For decoration:

• 4 tablespoon desiccated coconut
• pieces pineapples, or rings, fresh or canned
• Chocolate flakes, white or chocolate chips

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Instructions

1. Soak the gelatine in a little water for 10 minutes. In the meantime, heat the pineapple juice and dissolve the soaked gelatin in it.
2. Mix the yogurt, coconut milk, creme fraiche, vanilla sugar and sugar in a large bowl. Stir 2 tablespoons of it into the warm pineapple juice and then stir the pineapple juice into the yogurt cream. Place the bowl in the refrigerator until the mass begins to gel. Then whip the cream until stiff and fold it under. Put back in the fridge until the cream is firm.
3. In the meantime, roast the desiccated coconut without fat in a pan and let it cool.
4. To serve, cut off the mousse with two tablespoons and serve on plates with desiccated coconut and pineapple slices and possibly white chocolate.