For the mango coconut tiramisu, mix the coconut milk with the liqueur. Break the biscuits into several pieces, dip them briefly into the liquid and distribute them on small bowls.
In the meantime, soak the gelatin in cold water. Cut the flesh of the peeled mango into 1 cm pieces and add to the biscotti.
Beat the sugar with the egg yolks until fluffy, add the mascarpone. Squeeze the gelatine, heat the passion fruit juice but do not boil it and dissolve the gelatine.
Add passion fruit juice to mascarpone mixture and mix. Add stiffly whipped cream. Pour the cream onto the biscuits and chill.
Before serving, sprinkle with cocoa and coconut flakes.
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