Soak the gelatin sheets in a large bowl of cold water the day before or at least 6 hours in advance.

In a very cold bowl, whip the heavy cream with mascarpone, gradually adding the powdered sugar. Chill in the refrigerator.

Heat the coconut milk in a saucepan until warm, then remove from heat and stir in the squeezed gelatin. Let cool slightly.

Gently fold the cooled coconut milk mixture into the whipped cream using a spatula.

Pour the mousse into hemisphere molds, adding a teaspoon of gooey cocoa spread halfway. Cover and smooth the top with a spatula.

Freeze for at least 6 hours.

Mix all the ingredients together until a dough forms. Chill the dough in the refrigerator for 30 minutes.

Roll out the chilled dough on a floured surface to about an inch in height.

Cut out circles and bake for 10 minutes at 180°C (350°F), using rings or tartlet molds to maintain a round shape.

Allow the shortbreads to cool completely.

Once the mousse is set, carefully remove the domes from the molds and place them on the cocoa shortbreads.

Let the domes thaw for 2 hours at room temperature, then sprinkle grated coconut all over the domes.