Coconut Mousse with Fried Pineapple
For the mousse: Soften gelatine in cold water. Warm up coconut milk in a pan. Chop chocolate coarsely and add, together with grated coconut, to coconut milk. Let stand for 10-15 minutes and stir to melt chocolate. Add well-squeezed gelatine and dissolve, stirring.
Whisk egg yolks with sugar and vanilla sugar over a hot water bath until thick and foamy. Gradually add warm coconut milk and whisk until creamy. Cool in cold water bath, stirring. Beat heavy cream until stiff and fold into mixture. Place mousse into a bowl, cover and refrigerate for at least 4 hours, better overnight.
Toast coconut flakes in a dry pan until light brown. Remove from heat and let cool. Peel pineapple and cut into slices (if desired, into star pattern) Melt butter with sugar and cinnamon in a pan. Cook pineapple slices on both sides until light brown. Transfer pineapple to plates and drizzle with caramel sauce. With a damp spoon, remove balls from mousse and place alongside pineapple. Sprinkle with coconut flakes and dust with powdered sugar. Serve.