In a food processor, pulse walnuts (or oats), dates, & shredded coconut to a crumbly texture. Spoon mixture equally into 4 dessert cups.

Scoop the coconut cream out of the can of coconut milk, leaving the liquid in the can. Add the cream to a cold mixing bowl.

Using an immersion blender or electric mixer, blend to a soft whipped consistency.

Add mango puree, Rooh Afza, and cardamom powder. Blend until combined.

Spoon filling equally into the 4 dessert cups on top of base layer.

Top with coconut whip, if desired. Serve with raspberries and mint leaves or rose petals.

Refrigerate dessert cups for at least 2 to 3 hours before serving.

It is important that you buy a good quality coconut milk to get the right amount of coconut cream. Thai Kitchen is one brand to consider. Use the leftover liquid in smoothies or curries. Or purchase canned coconut cream and use 1/2 cup of the cream.

You can use other fruit to garnish this dessert, like blueberries,strawberries, kiwi, bananas, or mango. Cut the fruit in bite sized pieces. Add it to the top or arrange it in the cup along the sides of the cup before you spoon in the mango mousse. The fruit can alsobe stirred into the mousse before placing it in the cup.

Rooh Afza can be purchased at Indian grocery stores or online.