Golden Tropical Coconut Lava Bombs with Double MeltCenter

Ingredients

For the Passion Fruit Core:

1/4 cup passion fruit pulp

1 tbsp granulated sugar

1/4 tsp agar-agar

For the Creamy Coconut Mousse:

8 oz white chocolate, chopped

1 cup coconut cream

1/2 cup heavy cream, whipped

1 tsp vanilla extract

For the Golden Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

1 tbsp unflavored gelatin

3 tbsp cold water

1/2 tsp yellow gel food coloring

1/2 tsp gold luster dust

For Garnish:

1 tbsp toasted coconut flakes

Directions

Combine passion fruit pulp, sugar, and agar-agar in a

small saucepan. Bring to a boil for one minute. Pour into

small sphere molds and freeze until solid.

Heat coconut cream until simmering. Pour over chopped

white chocolate and stir until melted and smooth. Let

cool to room temperature.

Gently fold the whipped heavy cream into the cooled

coconut chocolate mixture until combined.

Fill large sphere molds halfway with coconut mousse.

Place the frozen passion fruit center into the middle.

Cover with remaining mousse and freeze for at least 6

hours.

Bloom gelatin in cold water. Boil sugar, water, and

condensed milk. Remove from heat; whisk in gelatin,

white chocolate, coloring, and luster dust until glossy.

Cool to 90°F.

Place frozen bombs on a wire rack. Pour the golden

glaze over each, ensuring full coverage.

Let set for 15 minutes. Sprinkle with toasted coconut

before serving.