Recipe: Coconut and Lime Blancmange

Soak the gelatin sheets in a bowl of cold water.
In a mixing bowl, combine the yogurts, coconut cream, shredded coconut, lime zest and sugar.
Add the drained gelatin to the lime juice and heat over low heat while whisking. (very gently just to ensure the gelatin is well melted)
Then incorporate it into the yogurt base.
Pour into your mold and refrigerate for at least 3 hours
For decoration, sprinkle with shredded coconut.
My personal touch:
I also decorated with slices of limes, sweet heart sprinkles and pink hearts (recipe for Japanese macarons coming soon)
You can of course prepare this dessert the day before and use yellow lemons if you prefer.