Tropical Fruit Ice Cream Tart with Coconut Mousse

☑Preparation method:
Make the base: Pulse the biscuits in a food processor until crumbly. Mix with the melted butter and shredded coconut. Line the bottom of a springform pan with the mixture, pressing down firmly. Refrigerate while you prepare the filling.

Prepare the filling: Hydrate the gelatin according to the package directions. In a large bowl, mix together the coconut milk, heavy cream and sugar. Add the hydrated gelatin and stir until smooth. Add chopped tropical fruit.

Assemble the pie: Pour the filling over the biscuit base. Refrigerate for at least 4 hours or until completely set.

Finish and serve: Garnish with tropical fruit slices and mint leaves. Serve chilled.