150g caster sugar for the caramel
50g desiccated coconut, toasted golden and brown
45g caster sugar
Splash Malibu (optional)
3 each gelatine leaves, gold grade, soaked in ice cold water
100g cream, lightly whipped
Zest of 1 lime
80g Lindt Excellence Coconut Intense, melted
Prepare the moulds by greasing them lightly and in a small saucepan prepare the golden brown caramel.
Once the desired colour is reached, line the base of the moulds with a thin layer of caramel as you would do for a creme caramel.
Then combine the milk and coconut and bring to the boil. Set aside and allow to set for 10-15 mins. Strain through a fine sieve and sift into a bowl and if required top up with milk to make 250ml. Stir in the sugar and Malibu and mix to ensure all the sugar has dissolved. Squeeze excess water from the gelatine leaves and dissolve on low heat. Add to the coconut milk.
Split the mixture into two portions. In one portion, mix in lime zest and gently fold in half of the whipped cream. Divide into the prepared moulds and place in the fridge.
Using the second portion, mix in melted chocolate and then gently fold in the remaining cream. Pour this mixture into the half filled moulds which would have started to set. Do this gently using the back of a spoon otherwise the two portions may mix together. Cover and set overnight.
To release the dessert forum the mould, simply pull it away from the edges slightly and flip the dessert onto the serving plate.