PREPARATIONS

Swiss meringue:

- Whip the egg whites with the sugar

- Sprinkle with grated coconut

- Cook at 100ºC for 50 to 60 minutes

Core (caramel-coconut disc):

- Bring the glucose together with the sugar to 200ºC

- Add the cream and boil

- Add the coconut pulp

- Add the gelatin

- Distribute in the molds with the help of the Chinese dispenser

- Freeze the cores Pineapple semi-cold:

- Add the starch to the cold pulp and bring to a boil

- Add the gelatin sheets previously rehydrated and drained.

- Add the Italian meringue

- Add the semi-whipped cream

Mango glaze:

- Rehydrate the gelatin sheets in water

- Heat the pulp. Drain the gelatin and melt into the pulp.

MOUNTING

- Fill half the silicone molds in the shape of a half sphere with the pineapple semi-cold.

- Arrange a frozen coconut core in the center.

- Fill with the pineapple semi-cold to the brim. Freeze.

- Place a disk of baked French meringue

-Demold the pieces, put them on a rack and cover them with the mango glaze.

PLATING

- Decorate the plate with red fruit coulis and cocoa sauce.

- Put the baked meringue disco and the half sphere on it.

-Garnish with coconut tile, cream ice cream and crumble.