Coconut Mousse with Mango Sauce

For the coconut mousse, soak gelatine in cold water for approx. 5 minutes.stir coconut milk and 50 g Cremefine until smooth.bring 2 tbsp. lemon juice and 50 g sugar to the boil, remove from heat. Dissolve the squeezed gelatine in it. Gradually stir in coconut milk until smooth and refrigerate for about 30 minutes.Beat remaining Cremefine until stiff. When coconut mixture begins to gelatinize, fold in cremefine. Then pour the coconut mousse into 4 ramekins. Refrigerate for approx. 2 hours.For the mango sauce, cut the mango pulp from the core. Cut 1/3 into pieces. Puree remaining mango with sugar and lemon juice. Fold in mango pieces.Roast coconut flakes in pan, remove.Dip ramekins briefly in hot water and turn coconut mousse out onto plates. Serve with mango sauce and decorate with coconut flakes.

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