Coconut Mousse with Cookie Inlay

For the coconut mousse with cookie inlay, whip the whipped cream until creamy. Soak the gelatine in cold water. Mix yogurt with sugar, vanilla sugar, salt, coconut oil and coconut liqueur.

Squeeze out the gelatine and dissolve it with the lemon juice over low heat and stir into the yoghurt mixture. Fold in whipped cream. Crumble cookies and divide among 3 dessert bowls, pour coconut mousse on top, smooth and sprinkle thickly with the cocosette.

Put the coconut mousse with cookie topping in the refrigerator for at least 3-4 hours.

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