Coconut

Coconut Shell
1. Melt the dark chocolate and cacao butter together.
2. Mix in GH Milk Coconut Flavour.
3. Brush twice onto the mould. Let it chill in the fridge for 5 minutes each time.
4. Melt the dark chocolate and coat it into the mould.
5. Sprinkle with some desiccated coconut.

Milk Coconut Chocolate Mousse
1. Bloom the gelatin powder with water. Double-boil to melt it.
2. Boil the whipping cream and pour into the white chocolate; mix well.
3. Add in the melted gelatin and mix well.
4. Add in GH Milk Coconut Flavour. Chill in the fridge for an hour.
5. Whisk it and place in the piping bag.
6. Remove the coconut shell from mould.
7. Pipe the mousse into the coconut shell. Chill in the fridge for 2 hours.
8. Brush the shell with the chocolate again.
9. Use a spoon to scoop out the middle. Set aside for later use.

Mango Gelee
1. Bloom the gelatin powder with water. Double-boil to melt it,
2. Boil the water and sugar. Mix in the melted gelatin.
3. Mix in GH Mango Emulco. Pour into the prepared mould.
4. Use a fork to mix it.
5. Decorate the coconut with some mango gelee and umbrella. Serve well.