Preparation

• The day before or at least 6 hours in advance, start by making the coconut mousse: Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually. Chill in the refrigerator while you prepare the rest. Soak the gelatin sheets in a large bowl of cold water. Heat the coconut milk in a saucepan, and when it’s warm, remove from heat and add the squeezed gelatin. Let it cool a bit, then gently fold it into the previously made whipped cream using a spatula. Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth it with a spatula. Place it in the freezer for at least 6 hours.
• Make the Breton shortbreads: Mix all the ingredients until you get a dough. Let it rest in the refrigerator for 30 minutes. On a floured surface, roll out the dough to about an inch in height. Cut out circles, then bake for 10 minutes at 180 degrees. Use rings to maintain a round shape (grease and flour them, or use tartlet molds). Let them cool completely.
• Remove the domes from the molds and place them on the cocoa shortbreads. Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
• Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!