Melt chocolate in the microwave. Use 30s, mix, repat until melted and smoth.

Using a silicon brush, paint the mold with the chocolate, put it in the freezer and repeat, until you have the pyramid walls about 2mm thick.

Put coconut cream in an ISI whip syphon, use 1 gas bottle, and keep it in the fridge

In a sauce pan, mix the juice, rum to taste and start adding the corn starch until a creamy custard texture. Put the mix in a bottle and refrigerate

Put the custard first, add the coconut and put it in the plate. Decorate with a little custard and waffer crumbles.