Cocoroos

Mix the sugar with the pectin.

Blend the lychees very smooth and then bring to a boil along with the purée and glucose.

While this is warm, sprinkle with the pectin-sugar mixture and cook for 2 full minutes.

Add the lemon juice, mix briefly and pour out onto a stainless-steel plate.

Cover with cling film and store in the refrigerator.

Set aside a small amount for the finishing.

Mix the sugar with the pectin and the sieved, grated coconut.

Warm the purée and sprinkle the pectin mix uniformly into the preparation.

Bringto a boil and mix in the cocoa butter.

Leave to cool slightly and then fold the whipped Vegantop into the lukewarm preparation.

Pour immediately into the silicone moulds.

Put in the freezer.

Mix and sieve all the dry ingredients.

Transfer to a beater-mixer bowl and add the softened margarine.

Beat gently.

Adjust with the Vegantop.

Refrigerate.

Roll out to 3 mm and line the moulds with the dough.

Leave overnight in the refrigerator.

Bake blind at 170°C for 12-15 minutes.