FOR CHANDRAPULI MOUSSE:- 1.Blend the grated coconut to a fine paste. Take the sugar and coconut in a nonstick pan. Cook over a low flame, stirring frequently, until the mixture turns slightly sticky . 2.Add cottage cheese, khoya, cardamon powder and camphoor in to the pan, mixed properly and make this mixture into a thick consistency. 3.Once the mixture has cooled, keep it to the mixer and add milk. Blend into a fine smooth paste. 4. After that beat heavy cream until soft peaks form. Gently fold half of the whipped cream into the chandrapuli mixture until combined, then the remaining whipped cream until combined and smooth. Divide into coconut shell. Chill the mousse for 2/3hours until it is set. FOR CRUMBLE :- 1.Preheat oven to 350 F. 2.In a large bowl, combine peanut butter spread, sugar, honey and butter. Whisk together well until combined. After that add oats. Mix until thoroughly combined. In a brownie pan spread mix in a thin layer and bake for 20 minutes. Cool for 10 minutes. Crumble the mix. Add coconut, peanut and mix until thoroughly combined. FOR STRAWBERRY COMPOTE :- 1.Add all ingredients to a medium saucepan. 2.Cook over medium heat for 5 - 10 minutes stirring frequently until the berries disintegrate. 3.Mix cornflour and water in a bowl and add in to sauce. Make the sauce slightly thick 4.Remove from the heat and allow to cool. The sauce will thicken more as it cools down. SEARVING :- Firstly spread the strawberry compote in the middle of the white plate, then keep the mousse and crumble should be spread like the picture.

Dessert