Caterer Tamsin Snyman of Bay Gourmet (021 790 3367), daughter of famous foodie Lannice, has inherited her mother’s confident charm and practical style – especially when it comes to entertaining



  • 750ml milk
  • 250ml desiccated coconut
  • mint, toasted coconut and sliced banana (optional), to garnish

For the mousse:

  • 3 eggs, separated
  • 125ml caster sugar
  • 15ml cornflour
  • 15ml gelatine powder
  • 60ml milk

For the coconut cream:

  • 3 egg yolks
  • 60ml caster sugar
  • 45ml coconut liqueur


1. Heat the 750ml milk to boiling point in a pot. Stir in the coconut and set aside for an hour to infuse. Strain through a sieve, pressing out all the flavoured milk. Discard the coconut and pour the milk into two clean pots – half in each.
2. To make the mousse: mix the egg yolks, caster sugar and cornflour into one of the pots of coconut-infused milk. Heat gently, stirring until the mixture thickens. Don’t let it boil. Remove from the heat immediately.
3. Mix the gelatine into 60ml milk and dissolve in a larger container of hot water. Mix into the mousse and allow to cool.
4. Whisk the egg whites stiffly and fold gently into the mousse mixture. Pour into lightly-oiled moulds, like glasses or Chinese teacups and chill to set.
5. Use the remaining pot of coconut-infused milk to make the coconut cream: mix in the egg yolks and caster sugar and heat, stirring until thickened. Remove from the heat, stir in the liqueur and chill.
6. To serve: pour some coconut cream onto small plates and turn out the mousses on top. Decorate with toasted coconut, sliced banana (optional) and mint leaves.

This recipe serves 6 – 8.