For the coconut and almond dacquoise:
In a bowl, beat the egg whites while gradually adding the granulated sugar until they are foamy. In another bowl, mix the powdered sugar, shredded coconut, and almond flour with a whisk. Gently fold the dry ingredients into the beaten egg whites in two batches, using a spatula to mix from the bottom up without deflating the mixture.

Line a baking sheet with parchment paper, take a 20 cm (8-inch) steel ring or the edge of a springform pan, and pour in the prepared mixture. Level it well and bake in a convection oven at 350°F (180°C) for 15 minutes. Remove from the oven and let cool.

For the reassembled biscuit: On a baking sheet lined with parchment paper, spread the shredded coconut and toast it in the oven at 400°F (200°C) for 3-4 minutes (be careful not to burn it). Remove from the oven and place it in a bowl with the crushed cookies and melted cocoa butter. Mix well and distribute the mixture in the 20 cm (8-inch) ring, pressing it down firmly. Let it rest in the freezer for 30 minutes, then remove from the ring and keep it in the freezer.

For the mango insert: Clean the mango well, cut the best parts into cubes, and weigh the remaining part to puree it with an immersion blender. Soak the gelatin in cold water. Heat the mango puree with the granulated sugar.

Remove from heat and add the gelatin, stirring well to dissolve it. Transfer to a bowl and add the mango cubes, mixing well. Take the 20 cm (8-inch) ring and place the dacquoise disc at the bottom, pressing lightly, then add the mango preparation, leveling it well with a spoon. Let it rest in the freezer for 1 hour.

For the coconut mousse: Soak the gelatin in cold water. Heat the coconut cream and pour it over the chopped white chocolate, stirring well with a spatula to melt it. Add the gelatin and blend with an immersion blender. Cover with plastic wrap in contact with the surface and let it rest in the fridge for 3 hours.

Whip the fresh cream, take the coconut mixture, and beat it with an electric mixer until smooth. Add the whipped cream in two batches, mixing well with a spatula from the bottom up.

Cake assembly: Take a 22 cm (9-inch) steel ring, lined with a strip of acetate or parchment paper at least 3 inches (7 cm) high. Place the biscuit disc at the bottom, centering it well. Pour 1/3 of the mousse, leveling it and spreading it to the edges. Place the mango insert and dacquoise in the center and cover with the remaining mousse, leveling well. Let it rest in the freezer for 10 hours.

For the coconut chips: Boil the water with the sugar to form a syrup. Use a vegetable peeler to make strips from the fresh coconut and place them in the syrup for 5 minutes. Finally, roll them to form buds, place them on parchment paper, and let them dry.

For the glaze: Soak the gelatin in cold water. In a bowl, combine the potato starch and 2 tablespoons of the granulated sugar. In a pot, bring the milk, cream, glucose, and remaining sugar to a boil, then add the dry mix, stirring well.

When it boils, remove from heat and pour into a pitcher. Let it cool (if you have a thermometer, it should reach 95°F (35°C)), add the gelatin, and blend with an immersion blender. Strain the glaze through a sieve.

Finishing the dessert: Take the cake from the freezer, remove it from the mold, and gently work the edges with gloves to give it a smoother shape. Place it on a glass and glaze it from the edges toward the center. Let the excess drip off, then sprinkle the edges with shredded coconut. Transfer it to a serving platter and decorate the top with coconut chips. Keep in the fridge for 3 hours before serving.