Creamy and Light Coconut Mousse with Caramelized Topping

For the Mousse

• 350g (1 1/2 cups) Heavy Cream
• 235ml (1 cup) Coconut Milk
• 200g (1 cup) Refined Sugar
• 5 Egg Whites (approx. 140g)
• 60ml (4 tbsp) Water
• 15g (1 1/2 packets) Unflavored Gelatin Powder

For the Topping

• 150g (approx. 1 1/2 cups) Coarse Shredded Coconut
• 45g (approx. 1/4 cup) Refined Sugar

Mousse Preparation

1. 1
   Hydrate the unflavored gelatin with water and set aside. Then, melt it according to package instructions.
2. 2
   Beat the egg whites in a mixer and gradually add part of the sugar (about 2/3 of the total 200g), forming a soft meringue. Reserve.
3. 3
   In a blender, mix the heavy cream, coconut milk, remaining sugar (1/3 of the total), and the melted gelatin until smooth.
4. 4
   Using a spatula, gradually fold the liquid mixture from the blender into the beaten egg whites (meringue), gently mixing with folding movements to maintain aeration.

Caramelized Topping

1. 1
   In a saucepan, mix the coarse shredded coconut and the refined sugar for the Topping.
2. 2
   Heat over medium heat, stirring constantly, until the sugar melts and the coconut is caramelized and golden.
3. 3
   Remove from heat and let cool slightly.

Assembly and Finishing

1. 1
   Pour the mousse into individual serving glasses or a large dish.
2. 2
   Refrigerate for at least 4 hours, or until firm.
3. 3
   Top the mousse with the caramelized coconut topping (when cool) and serve.
4. 4
   Optional: Can be decorated with Prestígio-type candy or fresh coconut shavings.