Start by making the coconut mousse: Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually. Chill in the refrigerator while you prepare the rest.

Soak the gelatin sheets in a large bowl of cold water.

Heat the coconut milk in a saucepan, and when it’s warm, remove from heat and add the squeezed gelatin.

Let it cool a bit, then gently fold it into the previously made whipped cream using a spatula.

Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth it with a spatula.

Place it in the freezer for at least 6 hours.

Mix all the ingredients until you get a dough.

Let it rest in the refrigerator for 30 minutes.

On a floured surface, roll out the dough to about an inch in height.

Cut out circles, then bake for 10 minutes at 180 degrees.

Use rings to maintain a round shape (grease and flour them, or use tartlet molds).

Let them cool completely.

Remove the domes from the molds and place them on the cocoa shortbreads.

Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.

Tip: If you want the spread to be gooey, enjoy it at room temperature.