White chocolate coconut parfait

Ingredients for 8 servings:

• 40 g desiccated coconut
• 300 g white chocolate
• 250 g whipped cream
• 1 lime(s), organic
• 1 vanilla pod(s)
• 100 ml coconut milk
• 1 pinch of sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Lightly toast the desiccated coconut in a dry pan, then remove from the pan before it browns too much in the residual heat. Chop the chocolate and melt it in a double boiler. Whisk the cream until stiff peaks form. Grate the lime zest (not the white part, as it is bitter) and juice the lime. Stir into the cream along with the coconut milk, salt, and scraped vanilla bean seeds. Carefully fold in the melted chocolate a spoonful at a time. Finally, add half of the desiccated coconut. Transfer everything to a small dish (approx. 1 liter capacity). Line the dish with cling film beforehand. Freeze overnight or for at least 6 hours. Then turn out and serve in slices. Sprinkle with the remaining desiccated coconut. Tip: Fresh pineapple slices go really well with this!