Espresso Jelly Cubes
Soften the gelatin in cold water and squeeze to extract excess water.
Heat 1/2 liter (approximately 2 cups) water, dissolve espresso powder and sugar in it, add the squeezed gelatin and stir until dissolved. Line a square cake pan with plastic wrap leaving an over hang on all sides. Pour the espresso mixture into the pan, cover and refrigerate at least 4 hours until set.
In a saucepan, heat the cream and milk, stirring constantly. In a heatproof bowl, beat the egg yolks and sugar until fluffy. Slowly add the warm cream mixture, whisking all the while. Set the bowl over a pan of simmering water and cook, whisking constantly until lightly thickened (do not boil!). Add the coconut liqueur, set the bowl over a bowl of ice water and whisk until cold.
Uncover the espresso jelly, cut into cubes and place on dessert plates. Spoon the coconut sauce onto the plates and dust with espresso powder.