Mix water, lemon flavour and Fond Royal. Turn in the lightly whipped cream in little by little. Fill up 30 g mousse in wafers brushed with white non-temp on the inside and place into the freezer.
Mix all the ingredients with a beater to a homogeneous mass. Pipe coconut tops in 40 g size and bake at 190 degrees for 12-15 minutes.
Pipe 10 g of Lemon Filling on the coconut top and place the mousse waffle on top. Then dip in white non-temp and decorate as desired.