Shelina Permalloo coconut and white chocolate mousse recipe on Lorraine

Shelina Permalloo serves up coconut and white chocolate mousse with marshmallows on Lorraine for a sweet taste of Mauritius.

The ingredients are: 80ml coconut milk, 150g marshmallows , 284ml whipping cream, 250g white chocolate buttons or pieces and 1 tsp good quality vanilla extract.

To prepare the mousse, melt together the coconut milk, marshmallows and chocolate in a small pan until completely dissolved. Allow to cool to room temperature.

In a separate bowl whisk the double cream and vanilla until you reach a thick dropping consistency.

Fold in themarshmallow mixture into the cream then separate into 6 glasses. Set in the fridge for 2 hours.

Before serving top with freshly shaved white chocolate and coconut.