Bake the coconut sponge

• Whisk the eggs with the sugar until pale and thick, then fold in the sifted flour, desiccated coconut and melted butter.
• Spread the batter on a lined baking tray and bake at 180 °C until golden and springy.
• Cool completely, then cut out a disc that fits the mould.

Make the coconut jelly

• Warm part of the coconut milk with a little sugar and dissolve the bloomed gelatine into it.
• Stir in the remaining coconut milk, then pour into a lined ring mould and chill until set.

Prepare the pineapple, mango & passionfruit centre

• Blend the pineapple, mango and passion fruit pulp until smooth.
• Warm a little of the purée and melt in the bloomed gelatine, then combine with the rest.
• Pour into a smaller mould and freeze until firm.

Whip the coconut mousse

• Melt the white chocolate and warm the coconut milk, then combine and dissolve the bloomed gelatine in the warm mixture.
• Whip the cold cream to soft peaks and fold it into the coconut base once cooled to room temperature.

Assemble the entremet

• Pour a layer of coconut mousse into the mould, then set the frozen fruit centre in place.
• Add the coconut jelly layer and top with the sponge disc, pressing gently.
• Fill any gaps with mousse and freeze the entremet until completely solid.

Coat with the chocolate coconut shell

• Melt the dark chocolate with the cocoa butter and cool to coating temperature.
• Unmould the frozen entremet, place it on a rack and pour over the chocolate to form a thin shell.
• Let the shell set, then finish with a touch of gold leaf.

Serve

• Transfer the entremet to a plate and let it temper slightly in the fridge before slicing.