• Preheat oven to 150°C fan forced
• Prechill ice cream machine.

Latik

• To prepare the Latik, place coconut oil and coconut cream into a medium non-stick saucepan on a medium heat. Stir to combine.
• Simmer gently for 20 minutes. The mixture will start to separate and you will be left with a golden crumb and an oil residue. As the crumb starts to brown, keep an eye on the mixture to ensure the crumb doesn’t burn. The latik is ready when the crumb is a golden brown colour.
• Strain the mixture through a sieve into a bowl and add salt and icing sugar. Mix to combine and set aside for the Latik Caramel.

Latik Caramel

• For the Latik Caramel, combine cream and butter in a small saucepan then heat gently on a low heat.
• Add sugar to a separate saucepan and cook on a medium heat to make a dry caramel. Cook until a golden brown colour and then deglaze with warmed cream and butter mixture. Whisk to combine.
• Place the chocolate into a bowl and pour the caramel sauce over chocolate. Use a spatula to make an emulsion by stirring from the centre outwards.
• Once smooth and glossy and the chocolate has completely melted, add the latik and salt. Allow to cool slightly before placing in a piping bag. Set aside at room temperature.

Crème Patissiere

• For the Crème Patissiere, place milk and vanilla into a small saucepan and bring to simmer on a medium-low heat. Allow to steep for 5 minutes.
• Whisk the egg yolks and caster sugar together in a bowl. Add cornflour and plain flour and continue to combine.
• Remove the vanilla from the milk and temper the warm milk into the egg yolk mixture by adding small increments and whisking as you combine. Remove the vanilla pod.
• Once combined, return the mixture to the saucepan, and cook on medium-low heat whilst continuously whisking. Cook until thickened and the mixture coats the back of the spatula. Strain onto a small baking tray and cover with plastic wrap. Cool in the fridge until required for the Coconut Frangipane.

Coconut Frangipane

• To prepare the Coconut Frangipane combine the marzipan and butter in a stand mixer, fitted with a paddle attachment. Beat for 2-3 minutes, until a pale and homogenous mixture.
• Add eggs and beat gently until thoroughly combined.
• Mix the desiccated coconut, lime zest and cornflour together and add to bowl. Mix to combine, scraping down the bowl to ensure the mixture is smooth and fully combined.
• Add the Malibu, salt and crème patissiere to the mixture. Continue mixing and then place into a piping bag. Set aside in the fridge until cool.
• Place a 7mm donut silicone mould onto a baking tray and pipe the mixture into at least four of the domes, filling only half-way.
• Bake for 10-12 minutes until cooked through. Set aside in the fridge to cool completely then remove the cakes. Wash and dry the mould.

Coconut Sorbet

• For the Coconut Sorbet, combine all ingredients except for the coconut cream in a medium saucepan. Warm gently on medium heat.
• As mixture begins to simmer, remove from the heat. Add coconut cream and stir until smooth.
• Pass mixture through a sieve into a bowl and allow to cool in the freezer for 20 minutes. Place in an ice-cream maker to chill then place in the freezer in a sealed container.

Coconut Mousse

• To make the Coconut Mouse, place gelatine in iced water bath to bloom. Heat coconut cream in small saucepan on a medium heat. Squeeze the excess water from the gelatine and add to the cream. Set mixture aside to cool to 45°C.
• Meanwhile, in a medium bowl add the cream and whisk until soft peaks form. Set aside.
• Place sugar and a splash of water into a medium saucepan. Stir to combine and the place on a medium heat. When the caramel reaches 110°C, place egg whites in the bowl of a stand mixer fitted with a whisk attachment and start beating the whites on a low speed.
• Continue to heat the sugar to 121°C, then remove from the heat and pour into the whipping egg whites.
• Once incorporated, begin to whisk on higher speed so that the heat can escape. Whisk until the meringue has cooled and a stiff meringue has formed. Add the coconut cream mixture and whisk to combine.
• Remove the bowl and fold through the whipped cream, ensuring the cream is fully amalgamated. Place into a piping bag.
• Pipe into four of the donut moulds to fill halfway then gently place a coconut frangipani cake into each mould to fill. Avoid pressing hard to prevent the mouse from rising up the sides of the mould.
• Place in the freezer until 30 minutes before serving.

Lime Opaline

• For the Lime Opaline, combine fondant icing, isomalt and glucose syrup in a medium saucepan.
• Cook on medium heat until mixture reaches 156°C.
• Pour onto a baking tray lined with a baking mat and leave to cool at room temperature for 15 minutes, until it becomes brittle.
• When cool, break up sugar mixture and place into a small food processor to blitz until it has become a fine powder.
• Sieve the powder onto the baking mat and sprinkle with lime powder.
• Bake at 150°C with no fan for approximately 3-4 minutes or until mixture has melted, become transparent and has a light golden colour. Whilst warm, use a pallet knife to lift the mixture off the mat whilst pulling and twisting into random shapes and then breaking into shards. Set aside in an airtight container.

Tapioca Sauce

• For the Tapioca Sauce, bring a large saucepan of water to the boil. Add tapioca pearls and stir so they don’t stick to the bottom of the pot. Cook over medium heat for 10 minutes, until the pearls are tender and translucent, stirring occasionally.
• Meanwhile, combine caster sugar and water in a saucepan and bring to the boil.
• Remove from heat and add lime juice, coconut water and lime oil. Stir well to combine. Set aside in the fridge to cool.
• Strain the pearls through a sieve and run under cold water to cool and rinse off excess starch. Place the sieve over a bowl for 5 minutes to continue to drain. Then let the mixture drip dry and then add to sauce base.

White Chocolate Feathers

• To make the White Chocolate Feathers, prepare strips of acetate and a rolling pin
• Place tempered chocolate to a dariole mould. Place a small offset palette knife across the top to provide an edge to scrape excess chocolate from the knife. Wipe the bench with a damp cloth help adhere the acetate to the bench. Dip a small flexible paring knife into the tempered chocolate, scrape excess chocolate from one side of the knife. Then, without pressing down, touch chocolate onto the sheet of acetate, lift up slightly, then draw it back towards you to form the shaft and quill of a feather. Make at least 20 well-formed feathers.
• When chocolate begins to set, fold acetate over rolling pin to create a curved shape.
• When set, remove the feathers from the acetate.
• Use a small pairing knife to cut in the details on the feathers.

To Assemble

• For assembling, remove the coconut cakes from the freezer 30 minutes before ready to serve.
• Unmould the defrosted cakes and place in middle of each plate.
• Fill the cavity of each donut with latik caramel.
• Scoop a quenelle of the coconut sorbet and place on top of each cake. Divide the tapioca sauce between the four coconut halves and serve on the side.
• Garnish the sorbet with lime opaline shards and five white chocolate feathers When serving, stir the tapioca sauce and spoon around the plate.