Coconut mousse:
200 ml liquid cream (30% fat)
150 g of mascarpone
50 g of icing sugar
35 g grated coconut
1 tsp liquid vanilla
Custard :
6 egg yolks
400 ml coconut milk
100 ml of milk
50 g of cornstarch
110 g of sugar
30g butter
1 tsp liquid vanilla
Lamination:
ten slices of filo pastry
50g butter

PREPARATION OF THE RECIPE :
Lamination:
1
Place a circle 19 cm in diameter and 5 cm high on the filo pastry. Cut it out by going around the circle using the tip of a knife.

2
Brush each filo pastry with the melted butter and layer them gradually.
You need to brush 5 slices of filo pastry twice. They will be used for the base and top of the cake.

3
Place in a preheated oven at 180°C and cook for between 10 and 18 minutes. The filo pastry should brown.
Then let cool and set aside.

Custard
4
Heat the milk in a saucepan. Meanwhile, whisk the eggs with the sugar and the liquid vanilla.

5
Add the cornstarch to the mixture with the eggs. And mix.

6
Pour the hot milk into the egg mixture while mixing. Then transfer the device to the saucepan.

7
Return the pan to medium heat and cook, stirring constantly.

8
Once it starts to boil, lower the heat and cook for another 2 minutes while stirring.

9
Remove from the heat, add the butter and mix until completely incorporated.

ten
In a circle, place the first sheets of filo pastry. Then pour in the still hot pastry cream.
Film in contact and refrigerate for at least 4 hours.

Coconut mousse
11
In a very cold bowl, pour all the ingredients (except the grated coconut) and whisk everything for a maximum of 4 minutes. It should double in volume and thicken.

12
Pour in the grated coconut and mix gently.

13
Pour the mousse into the circle where the pastry cream is and refrigerate for 1 hour.

14
Pre-cut the remaining filo pastry into several pieces and place them on the cake.
It will be easier to cut.

15
Sprinkle with icing sugar and enjoy.

CATEGORY :
Below you will find some photos to show you the steps of this cake.

First of all, you will have to take care of the lamination. It could not be easier ! Brush the filo pastry with soft butter. Then make 2 piles, each made up of 5 filo pasta. Then bake in the oven.

Then, make the pastry cream. Come and place it on the filo pastry in the circle. Then set aside to cool.

Finally, prepare the coconut mousse. Once the mousse is ready, put it on top of the pastry cream in the circle.

Spread the surface using a spatula then place the last pile of filo pastry.

All you have to do is enjoy!