Ingredients
For 6 servings:
- 350 gr of coconut milk
- 350 gr of whipping cream
- 4 gelatin sheets
- 60 gr of sugar
- 25 gr of grated coconut
Preparation
- Drain the gelatin and melt it in the hot but not boiled milk.
- Stir the mixture with a whisk until the gelatin has dissolved.
- Incorporate the grated coconut, then the sugar.
- Turn off the heat and let cool, stirring occasionally.
- Place the whipping cream in the freezer (at least 10 minutes, until it is very cold.
- Briskly whip the whipping cream.
- Add to the now cooled coconut cream.
- Pour the frothy mixture into 6 ramekins and place them in the fridge for at least 2 hours.
- When the mixture is cool you can serve.