• For the coconut bottom:
• 4 egg white
• 8 tablespoon sugar
• 180 g grated coconut
• For the mousse:
• 3 galatine foils
• 2 blood oranges
• 100 g powder sugar
• 250 g yogurt
• 1 lime
• 200 g cream
• 1 pack vanilla sugar

Preheat oven to 160°C.

Beat egg white with sugar.

Add grated coconut.

Bake for 30-35 minutes.

Put galatine in cold water.

Mix lime juice, blood orange juice with powder sugar. Warm it and mix in gelatine.

After it is cooled down, add yogurt and with the vanilla beaten cream.

With a help of a cake ring pour mousse on top and leave for 2 hours in the fridge.