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1
Butter a large rimmed baking sheet.
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2
In a small saucepan, combine the sugar with 1/4 cup of the water and bring to a simmer, stirring until the sugar dissolves.
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3
Cover and simmer the syrup over moderate heat for 1 minute.
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4
Uncover and simmer over moderately high heat, without stirring, until an amber caramel forms, about 6 minutes.
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5
Remove from the heat and stir in the sesame seeds with a skewer or chopstick.
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6
Immediately pour the caramel onto the baking sheet and tilt carefully to spread the caramel in a thin layer.
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7
Using 2 forks, pull and stretch the caramel into as thin a layer as possible.
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8
Let cool completely, about 20 minutes.
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9
Using a spatula, pry the sesame praline from the sheet and break it into shards.
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10
Transfer half of the shards to a food processor and pulse to a fine powder.
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11
Reserve the remaining shards for garnish.
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12
Line a 9-by-4 1/2-inch loaf pan with plastic wrap.
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13
Spoon the sorbet into the loaf pan and smooth the surface.
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14
Freeze until firm, about 30 minutes.
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15
In a medium microwave-safe bowl, sprinkle the gelatin over the remaining 3 tablespoons of water and let soften for 2 minutes.
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16
Microwave on high power for 10 seconds, just until melted.
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17
Whisk in the cream of coconut.
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18
In a large bowl, using an electric mixer, beat the heavy cream with the coconut extract at high speed until firm.
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19
Add the cream of coconut mixture and beat at low speed just until combined.
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20
Carefully lift the sorbet rectangle out of the loaf pan and return to the freezer.
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21
Line the loaf pan with a double sheet of plastic wrap, leaving at least 2 inches of overhang on all sides.
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22
Pour one-third of the coconut mousse into the loaf pan and sprinkle with half of the sesame praline powder.
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23
Unwrap the sorbet rectangle.
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24
Ease it into the loaf pan and sprinkle with the remaining praline powder.
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25
Using a rubber spatula, gently spread the remaining coconut mousse on top.
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26
Fold the overhanging plastic wrap over the top of the terrine and freeze until it is firm, at least 6 hours or overnight.
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27
Carefully unmold and unwrap the terrine.
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28
Using a hot knife, cut the terrine into slices.
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29
Garnish the slices with the praline shards, diced mango and fresh coconut and serve.
