These elegant dessert bombs feature a creamy coconut center wrapped in strawberry mousse and finished with a glossy ruby mirror glaze. They look bakery-level impressive but are surprisingly achievable at home.

Components

• Coconut cream filling
• Strawberry mousse shell
• Soft sponge or cookie base
• Ruby mirror glaze

Ingredients

Coconut Cream Center

• 1 cup coconut cream
• 2 tbsp sugar
• ½ tsp vanilla
• 1 tsp gelatin powder + 1 tbsp water

Strawberry Mousse

• 2 cups strawberries
• ¼ cup sugar
• 1 cup heavy cream
• 1 tsp gelatin powder + 1 tbsp water

Base

• Thin sponge cake rounds or crushed biscuit base

Ruby Mirror Glaze

• ½ cup water
• 1 cup sugar
• ½ cup condensed milk
• 1 tbsp gelatin powder
• 150 g white chocolate
• Pink or ruby food coloring

Instructions

1. Make the Coconut Center

1. Bloom gelatin in water for 5 minutes.
2. Warm coconut cream with sugar.
3. Stir in gelatin and vanilla.
4. Pour into small molds and freeze until solid.

2. Prepare Strawberry Mousse

1. Blend strawberries and strain if desired.
2. Heat slightly with sugar.
3. Add bloomed gelatin.
4. Cool completely.
5. Fold into whipped cream gently.

3. Assemble the Bombs

1. Fill dome molds halfway with strawberry mousse.
2. Insert frozen coconut center.
3. Cover with more mousse.
4. Add sponge or biscuit base on top.
5. Freeze until completely firm.