The crepes

1. In a large bowl mix all dry ingredients. Add milk and oil, stir well. Leave to rest for a few minutes for up to two hours.
2. Heat a crepes pan, melt a small amount (1/4 teaspoon) of coconut oil. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. You should get about 20 crepes.
3. Cool down the crepes. You can even put them in freezer for half an hour.

The coconut chocolate mouse frosting

1. Chill the coconut milk can in the fridge overnight. It should divide into two parts – creamy and liquid. Use the creamy part from 1 and 1/2 cans, store liquid for smoothies or curries.
2. In a double boiler melt the creamy part of the coconut milk. Add the chocolate and sugar. If your chocolate is already sweet, use less sugar or non. Whisk well until melted.
3. Put in the freezer to chill.
4. When it is cold, whisk with a mixer until you get a fluffy mouse.

The coconut cream and fruits

1. Peel the mango and slice it. Cut the nectarine into wedges.
2. Use the remaining of the coconut milk – the 1/2 of the creamy part, and add the sugar. Whisk it well until it starts forming peaks.

To assemble

1. Start with a crepe and frost it wit a thin layer of mouse. Cover with another crepe and frost it again. Repeat until you use all the crepes, just leave the top one unfrosted.
2. Chill the cake in fridge. Right before serving make the coconut cream and spread it over the top.
3. Decorate with fresh fruits and mint leaves. Serve with more fruits.