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图文来自DiegoLozano在《PASTICCERIA》杂志分享的食谱！ 
合成/图层
·椰子饼干
·金宝
·椰子酥脆
·菠萝和青柠蜜饯
·香草和青柠慕思
·绿淋面 椰子 饼干
蛋清65克
幼砂糖65克
全蛋22.5克
蛋黄55克
干椰子粉45克
面粉50克
黄油30克 将蛋清和细糖打至干性发泡备用，混合全蛋，蛋黄，椰子粉，面粉和融化的黄油。最后将蛋清部分与蛋清部分混合拌匀。烤盘铺油纸，烤炉预热160度烤12分钟即可！ 金宝
无盐牛油115克
精制糖115克
杏仁粉115克
面粉115克 把所有的配料，烤15分钟至160°C。 椰子酥脆
金宝450克
白巧克力195克
海盐1克
椰丝85克 打破弄碎，用融化的巧克力，其余的成分混合。流传于两帧，冻结和削减。 菠萝和青柠蜜饯
菠萝果肉280克
青柠皮1个柠檬的
细砂糖140克
NH果胶5克 菠萝果肉和青柠皮加热到40°C，加入充分拌匀的果胶粉与细糖，继续加热直到粘稠。在冷藏保存，备用。
香草和青柠慕丝
淡奶油（35％乳脂）112克
香草豆荚1根
白巧克力167克
淡奶油（35％乳脂）250g 加热第一部分淡奶油和香草，倒在白巧克力。当巧克力被完全熔化搅拌至表面光滑无颗粒，打发第二部分淡奶油至6成，然后跟巧克力部分拌匀！ 绿色釉 水50克
韩国幼砂糖100
葡萄糖100g
炼乳65克
明胶质量（1克每页6克明胶水）45克
白巧克力100 绿色粉5克
烧开水，糖和葡萄糖至103℃。加入炼乳和明胶质量。绿色粉和的融化白巧克力和混合至无颗粒后将以上的部分分三次冲入巧克力。然后过筛，然后保鲜模贴皮密封，直到达到30℃的温度。方可在冷冻的慕斯上使用！。 组装和装饰
按照最上面的步骤填充，慕斯装模冷冻取出，淋完面放到椰子饼底上 上面用小花装饰！ 下方有原文：
Composition / Layers
· Coconut Biscuit
· Crumble
· Coconut Crocquant
· Pineapple and Lime Compote
· Vanilla and Lime Mousse
· Green Glaze
Coconut Biscuit
Egg whites 65 g
Refined sugar 65 g
Whole eggs 22,5 g
Egg yolks 55 g
Dry coconut 45 g
Flour 50 g
Butter 30 g
Mount the egg whites with the sugar in peaks. Reserve. Aside, mix the whole eggs, egg yolks, coconut, flour and the melted butter. At the end, blend with the egg whites. Spread the dough between two frames and bake for 12 minutes to 160° C. Crumble
Unsalted butter 115 g
Refined sugar 115 g
Almond flour 115 g
Flour 115 g Mix all the ingredients and bake for 15 minutes to 160° C. Coconut Crocquant
Crumble 450 g
White chocolate 195 g
Fleur de sel 1 g
Grated coconut 85 g Break the crumble, mix with the melted chocolate and the remaining ingredients. Spread in two frames, freeze and cut. Pineapple and Lime Compote
Pineapple pulp 280 g
Lime zest 1 unit
Refined sugar 140 g
Pectine NH 5 g
Heat the pulp and zest to 40° C, add the sugar with the pectine and cook until slightly thick. Keep under refrigeration until the moment of utilization. Vanilla and Lime Mousse
Cream (35%) (1) 112 g
Vanilla bean 1 unit
White chocolate 167 g
Cream (35%) (2) 250 g
Heat the cream (1) with the vanilla and pour over the white chocolate. When it is completely melted, with a shiny and homogeneous appearance, whip the cream (2) and combine both of the mixtures.
Green Glaze
Water 50 g
Refined sugar 100 g
Glucose 100 g
Condensed milk 65 g
Gelatin mass (1 g gelatin per 6 g water) 45 g
White chocolate 100 g
Green powder dye “Diego Lozano” 5 g
In a saucepan, boil the water, sugar and glucose to 103°C. Add the condensed milk and the gelatin mass. Pour over the white chocolate with the powder dye and mix. Sift through a chinoy, cover with plastic film and let it stand until it reaches the temperature of 30°C. Apply over the frozen entremet.
Assembly and Decoration
Fill half of the Pavoni silicon mold with the vanilla and lime mousse, place the frozen filling and finish with the remaining mousse. Freeze. Unmold 6 semi spheres, apply the green glaze and place over the coconut crocquant.
Decorate with lime zests and pastillage flowers.
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