A. Almond Crunch – Crunchy Almond Layer

1. Beat the butter and sugar together.
2. Add the shredded coconut, sliced almonds and flour, and mix well.
3. Place in a mold and level the surface.
4. Bake at 160°C for 10 minutes until golden and crisp.

B. Strawberry Confit – Sweet and Tangy Strawberry Preserve

1. Heat the strawberry and raspberry purées to 40°C.
2. Mix the pectin and sugar, sprinkle into the mixture and stir well. Bring to a boil and cook for another 10 seconds.
3. Remove from the heat, add the gelatin and lemon juice, and stir until dissolved.

C. Coconut Mousse

1. Cook the coconut purée, 85g cream, cornstarch, egg yolks and sugar, stirring continuously to make a crème anglaise.
2. While the mixture is still warm (about 37°C), add the soaked gelatin and stir until dissolved.
3. Allow to cool, then gently fold in the whipped cream to make the mousse.

D. Chantilly Cream

Whip the cream and sugar, mixing until soft peaks form, for decoration or coating.