Name: Coconut Dome with Chocolate Spread Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 4 h 40 min
Cuisine: French-inspired
Ingredients: 2 gelatin sheets (4g); 200ml heavy cream; 80g mascarpone; 80g powdered sugar; 120ml coconut milk; 120g powdered sugar; 140g softened butter; 160g all-purpose flour; 25g unsweetened cocoa powder; 1 pinch of sea salt; 1/2 sachet baking powder (approx. 5g); 3 egg yolks; Grated coconut (for garnish); Gooey cocoa spread (for filling and topping)

Let me tell you, the Coconut Dome with Chocolate Spread Recipe is one of those desserts that feels fancy but is actually pretty doable in your own kitchen. The way the light, fluffy coconut mousse pairs with that rich, gooey chocolate spread inside is simply irresistible—it’s a flavor and texture dream come true. Whether you’re treating yourself after a long day or impressing friends at a weekend gathering, this recipe really stands out without demanding hours of work.

What I love most about this Coconut Dome with Chocolate Spread Recipe is how versatile it is. It’s delicate, tropical, and just the right balance of sweet and rich—making it a perfect dessert whether it’s summer or winter. Plus, it’s got that beautiful presentation factor, so you can serve it up for special occasions or just when you want to feel a little extra fancy at home.

Ingredients You’ll Need

The ingredients in this Coconut Dome with Chocolate Spread Recipe come together to create that perfect balance of soft mousse and crisp, cocoa-infused shortbread. Using quality coconut milk and fresh egg yolks really makes a difference here, so don’t skimp on those!

Gelatin sheets: These help set the mousse perfectly without making it too firm—don’t substitute with powder unless you adjust measurements!
Heavy cream: The base for that smooth, luscious coconut mousse.
Mascarpone: Adds a silky texture and a hint of creaminess to the mousse.
Powdered sugar: For that delicate sweetness that dissolves nicely.
Coconut milk: The star ingredient—choose full-fat for best flavor and creaminess.
Powdered sugar (for shortbread): Sweetens the buttery base without grainy texture.
Softened butter: Use unsalted and at room temp for easier mixing and better control over saltiness.
All-purpose flour: The sturdy foundation of the shortbread.
Unsweetened cocoa powder: Gives the shortbread that deep chocolate flavor without overpowering the coconut.
Sea salt: Just a pinch to enhance all the flavors—don’t skip this!
Baking powder: Helps give the shortbread just the right amount of lift.
Egg yolks: Adds richness and helps bind the shortbread dough.
Grated coconut: For that signature coconut texture and extra flavor punch.
Gooey cocoa spread: This luscious chocolate center is what ties the whole dessert together—pick your favorite brand or make your own if you’re feeling adventurous.

Variations

I like to tweak this Coconut Dome with Chocolate Spread Recipe depending on the season or my mood—don’t be afraid to make it your own! A little personalization makes the experience so much more fun and tailored to your taste buds.

Variation: Swap mascarpone with cream cheese for a tangier mousse—I’ve done this on a whim, and it adds a nice depth, especially if you want that slightly tart contrast.
Variation: Use toasted coconut flakes on top instead of grated raw coconut for a nutty crunch—I love this twist for holiday parties!
Variation: For a dairy-free version, try coconut cream and a vegan gelatin substitute; I haven’t tested this fully but hear great things from friends who’ve adapted it successfully.
Variation: Mix in a hint of orange zest into the cocoa shortbread; this citrus note brightens the whole dessert and surprises your guests like it did me.

How to Make Coconut Dome with Chocolate Spread Recipe

Step 1: Bloom the Gelatin for Perfect Mousse Stability

Start by soaking your gelatin sheets in a bowl of cold water for about 5-10 minutes until they soften—this step is crucial because it ensures they dissolve evenly without lumps. While that’s soaking, gently warm a few tablespoons of the coconut milk (not boiling!) and melt your softened gelatin into it. This infused coconut milk is what you’ll fold into the rest of your mousse base to make everything set just right.

Step 2: Whip Up the Coconut Mousse Base

Whip the heavy cream until soft peaks form, then gently fold in the mascarpone, powdered sugar, and the rest of the coconut milk for that tropical flavor. Now, carefully fold in the gelatin mixture to combine everything. Remember to be gentle here—you want to keep the mousse airy and light, so no overmixing.

Step 3: Bake the Cocoa Breton Shortbread

Preheat your oven to 350°F (175°C). Cream the softened butter with powdered sugar, then add egg yolks, followed by flour, cocoa powder, sea salt, and baking powder. Mix just until combined—overmixing can make the shortbread tough. Roll the dough out evenly and cut into small rounds or whichever shape fits your dome molds best. Bake for approximately 12-15 minutes or until set but still slightly soft; they’ll crisp up as they cool.

Step 4: Assemble the Coconut Dome with Chocolate Spread

Once your shortbread rounds are cooled, spoon or pipe a generous dollop of gooey cocoa spread onto each. Top with a scoop or pipe of coconut mousse, shaping it into a dome form—if you have silicone dome molds, those are perfect for this step. Refrigerate the assembled domes for at least 4 hours, or ideally overnight, to set the mousse nicely.

How to Serve Coconut Dome with Chocolate Spread Recipe

The image shows a round chocolate dessert with three visible layers. The bottom layer is a dark brown soft chocolate cake. The middle layer is a smooth, thick, dark chocolate filling that looks creamy and shiny, oozing out slightly. The top layer is a mound of white shredded coconut covering the dessert fully, giving it a rough texture. On top of the coconut, there is a small dollop of glossy dark chocolate cream and thin dark and white chocolate shreds scattered over it. The dessert sits on a black surface scattered with shredded coconut. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving, I love sprinkling toasted grated coconut on top for a little crunch and extra aroma. Sometimes a few fresh mint leaves or edible flowers make the presentation pop, especially if you’re serving guests. A light dusting of cocoa powder over the dome adds a nice finishing touch, too.

Side Dishes

This dessert pairs wonderfully with a simple fresh fruit salad—think tangy pineapple or juicy berries—to balance the richness. You could also serve it alongside a cup of strong coffee or a chilled dessert wine for that full indulgence vibe.

Creative Ways to Present

I once layered mini Coconut Dome with Chocolate Spread domes in a clear glass trifle bowl, layering fresh coconut flakes and chocolate shavings between them—guests loved the visual and the variety of textures. For a festive occasion, drizzle some caramel or raspberry coulis around the plate for color contrast and a flavor pop.

Make Ahead and Storage

Storing Leftovers

I store leftover coconut domes in an airtight container in the fridge, and they stay fresh for up to 3 days. I find the mousse maintains its lovely light texture without weeping or becoming watery, which is always a win.

Freezing

If you want to freeze these, wrap each dome individually in plastic wrap and pop them in an airtight freezer bag. I’ve frozen them successfully for up to a month. Just thaw overnight in the fridge before serving to preserve the mousse’s texture.

Reheating

Since this dessert is served chilled, reheating isn’t necessary. But if you want to soften the gooey cocoa spread a bit before assembling, gently warm it on very low heat or in short bursts in the microwave, stirring frequently to avoid burning.

FAQs

Can I use powdered gelatin instead of gelatin sheets for this recipe?

Yes, but you’ll need to adjust the amount since gelatin sheets and powdered gelatin aren’t exactly the same. Typically, 1 sheet equals about 1 teaspoon of powdered gelatin. Be sure to bloom the powdered gelatin in cold water before melting it gently with the coconut milk to avoid lumps.
Is there a vegan alternative for the Coconut Dome with Chocolate Spread Recipe?

Definitely! You can substitute the heavy cream and mascarpone with coconut cream and use agar-agar instead of gelatin to set the mousse. For the shortbread, use vegan butter and an egg replacer like flax eggs. I recommend testing the setting times as vegan gelatin alternatives can behave differently.
How long should I refrigerate the domes before serving?

At least 4 hours is ideal, but overnight is even better to ensure the coconut mousse sets fully and the flavors meld beautifully. Trust me, it’s worth the wait!
Can I make the shortbread base ahead of time?

Absolutely! The cocoa Breton shortbread can be baked a day or two in advance and stored in an airtight container at room temperature. This actually helps the flavors develop and saves time on the day you assemble the domes.

Final Thoughts

This Coconut Dome with Chocolate Spread Recipe has become one of my go-to impressive yet approachable desserts. Its delicate coconut mousse paired with that luscious chocolate center and tender shortbread creates a flavor party I keep coming back to. I hope your kitchen will feel the same warmth and joy while making (and eating) it—give it a try, and I promise it’ll earn a special spot in your recipe collection just like it did in mine!