Mini Babas Malibu

Method

Servings: 24

1. Soak the gelatine sheets in cold water.
2. Cut the kiwis and mango into small cubes.
3. Add the liqueur and crystal sugar to the coconut cream and warm up.
4. Add the gelatine while stirring and let the mixture cool down
5. Bring the vanilla sugar together with the whipped cream and whip.
6. Add the whipped cream to the coconut mixture.
7. Fill the mini babas using a piping bag and decorate with pieces of fruit.