Italian Coffee Mousse

Methods

• Spread layers of coconut, butter and brown sugar in a glass dish.
• Take cream in a bowl, place it over a bigger bowl of ice cubes, add caster sugar and whip for 4-5 minutes or till it becomes thick.
• Add honey and continue to whip. Add coffee powder and whip.
• Dissolve 1 tsp gelatin in 2 tbsps hot water in a small bowl and add it to the whipped cream-coffee mixture.
• Pour this mixture over coconut crust evenly. Refrigerate for 2 hours or till it sets.
• Sprinkle cocoa powder on top and serve chilled.