For 6 servings:
- 3 coconuts
- 400 gr of whipping cream
- 8 gelatin sheets
- 200 gr of sugar
- ½ liter of milk
- Small pieces of fruit (optional for decoration)
- Break then shell and peel so as to keep only the white walnut.
- Grate your coconut.
- Bring the milk to a boil.
- Lightly soften the gelatin sheets in cold water then add them to your saucepan along with the grated coconut.
- Let stand 2 to 3 minutes.
- Whip the whipped cream and the sugar into a whipped cream.
- As soon as the coconut milk has cooled, add it delicately to the whipped cream, then stir everything.
- Empty the preparation into a round mold.
- Let it harden in the refrigerator for 3 hours.
- Then put the mold in hot water for better release.