Fry the entire coconut flakes in a dry frying pan in a heated oven at 180° Celsius for 5 min until light brown. Grate the lime peel, squeeze out the juice.
Bring the grated coconut (I) with the coconut milk, whipped cream (I), lime zest and half of the brown sugar to the boil once, remove from the heat and leave to infuse for half an hour. Pour through a very fine sieve into another vessel (you should get 20 ml – based on 4 servings).
Soak the gelatine in tap water. Heat the lime juice (I) with the coconut liqueur and melt the gelatine in it. Mix briskly with the coconut cream and set aside to cool until the liquid begins to gel at the edges of the container. Then whisk until smooth.Beat the remaining whipped cream until not too stiff. Beat the egg whites, let the sugar trickle in and continue beating until you have a creamy, firm snow. First fold the whipped cream into the cream, then the snow. Pour the mousse into 125 ml moulds and leave to cool with the lid closed for at least 8 hours, or for one night if it is too thin.
For the fruit puree, remove the peel from the pineapple half, cut in half, remove the stem, chop 4 very narrow pineapple slices per unit and set aside. Roughly dice the remaining pineapple.
Remove peel from ginger and chop into very thin slices. Set aside 1 slice per unit ditto. Caramelize remaining brown sugar. Pineapple
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