Bring 10 cl of whipping cream to the boil, together with the sugar. Remove from heat and whisk in the gelatine.
Mix the coconut cream with the grated coconut. Add to the first mixture and stir.
Whip the remaining cream, gradually incorporating the icing sugar while continuing to whip the mixture. Pour the mousse into a large bowl, cover with cling film and leave to set in the fridge for 3 hours.
For the biscuits:
Zest the orange finely. Whisk together the butter, egg, icing sugar, ground almonds and salt. Add the flour and the orange zest. Knead the dough until evenly mixed. Cover with cling film and place in the fridge for 30 minutes.
Preheat the oven to 180 °C. Roll out the dough on a floured surface. Cut it into small discs using a pastry cutter. Place the discs on a baking tray lined with greaseproof paper and bake for 12 minutes. Allow to cool before removing from the tray.
Peel the kiwis and slice them into fine rounds. Assemble the mille-feuilles by alternating layers of biscuit, coconut mousse and kiwi slices.