Preheat oven to 350 degrees F (180 degrees C).
Water (1/2 Tbsp)
in a small bowl, sprinkle
Gelatin Powder (1/2 tsp)
on top. Let it sit for 10 minutes.
Granulated Sugar (1 cup)
, 1/2 cup of
Large Eggs (6)
, and 2 Tbsp of lemon peel in a heavy medium saucepan to blend.
Unsalted Butter (3/4 cup)
stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes.
Remove from heat. Add gelatin mixture, stir to dissolve. Transfer lemon curd to a medium bowl. Press waxed paper directly onto the surface. Chill until cold.
Line a rimmed baking sheet with parchment paper. Spread
Sweetened Coconut Flakes (1 cup)
on the prepared baking sheet. Sprinkle
Brown Sugar (1/4 cup)
Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.
Whipping Cream (1 1/2 cups)
in a medium bowl until stiff peaks form. Fold 1 cup of cream into curd. Add
Powdered Confectioners Sugar (1 Tbsp)
Vanilla Extract (1/2 tsp)
to the remaining cream. Gently whisk to combine.
Layer 2 to 3 Tbsp of the
Fresh Blueberries (2 1/4 cups)
, 3 Tbsp of mousse, 1 Tbsp of coconut mixture, and 3 Tbsp of whipped cream in each of 6 stemmed 10-12 oz glasses. Repeat layering. Top each with 2 Tbsp of berries, a dollop of cream, some coconut mixture, and more berries.
Can be made 6 hours ahead. Cover and chill. Serve when ready.