1. Whip the heavy cream with mascarpone in a very cold bowl, adding powdered sugar gradually.

2. Chill the mixture in the refrigerator.

3. Soak gelatin sheets in cold water.

4. Heat coconut milk, remove from heat, and dissolve gelatin inside.

5. Let cool slightly and fold into whipped cream.

6. Pour mousse into hemisphere molds, adding a teaspoon of cocoa spread halfway.

7. Freeze for at least 6 hours.

8. Mix shortbread ingredients into a dough.

9. Let dough rest in the refrigerator for 30 minutes.

10. Roll dough and cut circles.

11. Bake at 180°C for 10 minutes using rings to keep shape.

12. Let cool completely.

13. Unmold frozen domes and place on shortbread bases.

14. Let thaw 2 hours at room temperature.

15. Sprinkle with grated coconut before serving.