For the coconut parfait, beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place the bowl in ice water and beat until cold.

Melt the chocolate in a double boiler (watch out, don’t let it get too hot! ).

Mix with the eggs, stir in coconut purée and coconut liqueur and fold in the whipped cream.

Fill a terrine pan or individual molds ¾ of the way and freeze for at least 3 hours.

For the nougat parfait, cream the egg and egg yolk.

Soften the nougat in a double boiler and stir into the egg.

Fold in the whipped cream and flavor with Grand Marnier.

Spread the nougat parfait on top of the frozen coconut and freeze overnight.

Place the molds briefly in hot water to remove the parfaits.

Coat them in coconut flakes and dust with cocoa powder.

Garnish Recommendation: mango purée or fresh strawberries