For the coconut dacquoise :
- 100 g grated coconut (fresh if you have it or else the vahine ti’coco is very good too)
- 150 g of icing sugar
- 40 g of almond powder
- 50 g of sugar
- 5 of egg whites
For the pineapple mousse:
- 300 g of pineapple purée
- 425 g of fresh whole cream
- 75 g of sugar
- 7 sheets and 1/2 of gelatin
For coconut mousse:
- 225 g of coconut milk
- 375 g of fresh whole cream
- 60 g of sugar
- 6 sheets of gelatin
For the glazing:
- 450 g of pineapple purée
- the juice of half a lemon
- 4 sheets of gelatin
- 40 g of sugar
- coconut powder for decoration
To start pre-heat the oven to 180 °. Sift the almond powder and icing sugar over a bowl. Then add the grated coconut. Whip the egg the whites, adding the sugar gradually to obtain a meringue. Gently add the meringue to the previous mixture.
Spread the preparation on baking paper in a circle and even the surface with a spoon. Bake for 20 minutes and let it cool before unmolding. Put the dacquoise on the bottom of the mold and reserve.
First make the pineapple mousse and for this you need soften te gelatin seets in cold water for 10 minutes. In a saucepan heat the pineapple purée with the sugar until the sugar melts. Out of the fire add the softened gelatin sheets and let them melt. Let cool.
Whip the cream and add delicately the cooled fruit purée. Pour the pineapple mousse on the coconut dacquoise, hit lightly the side of the mold until the surface is even and put in the fridge for 2 hours
For the coconut mousse, soften the gelatin sheets in cold water for 10 minutes. In a saucepan heat the coconut milk with the sugar until the sugar melts. Out of the fire add the softened gelatin sheets and let them melt. Let cool.
Whip the cream and add delicately the cooled coconut milk. Pour the coconut mousse over the pineapple mousse, level the surface and put in the fridge for 2 hours again.
In the end, we do the glazing. In a saucepan heat the pineapple purée with the sugar and the lemon juice. In a bowl of cold water, soften the gelatin sheets. Out of the fire add the softened gelatin sheets and let them melt. Let cool and pour over the coconut mousse. Leave in the fridge until the glazing is completely frozen.
Leave your Pineapple and Coconut Bavarois in the fridge until serving. To unmold easily your bavarois, pass your knife under hot water before. Then pass the knife all around the cake and open your mold gently.
To decorate the border of the bavarois with coconuts flaks, turn gently the bavarois with one hand and with the other press the coconut powder. You can also add surface decoration, like we did.