Coconut milk and flakes, white chocolate, and almonds!
Ingredients
Coconut mousse
- White chocolate, 100 g
- Water, 25 ml
- Gelatin, 7 g
- Coconut milk, 200 ml
- Heavy cream (30%), 200 ml
Decoration
- White chocolate, 100 g
- Almonds, sliced, 100 g
Pancakes
- Egg, 1
- Milk, 200 ml
- Salt, a pinch
- Coconut flakes, 20 g
- Coconut oil, 2 tablespoons
- Coconut milk, 200 ml
- Wheat flour, 100 g
Preparation
Fry the pancakes. Gently heat the milk and coconut milk with coconut oil. Add coconut flakes and let cool. Add the egg, a pinch of salt, and flour to the cooled milk mixture. Mix everything well and let it rest for about 10 minutes. Then fry the pancakes.
Combine the mousse ingredients. Bring the coconut milk to a boil. Remove from heat and mix with the crushed white chocolate. Soak the gelatin in water, add it to the warm coconut milk, and mix well. Let it cool. Whip the cream and gently combine it with the cooled mixture. Chill the finished mousse in the refrigerator until completely set.
Decorate the pancakes. Arrange the fried and cooled pancakes on a plate. Top them with the set coconut mousse, decorate with almonds and grated white chocolate.
