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
  1. Drain the gelatin and melt it in the hot but not boiled milk.
  2. Stir the mixture with a whisk until the gelatin has dissolved.
  3. Incorporate the grated coconut, then the sugar.
  4. Turn off the heat and let cool, stirring occasionally.
  5. Place the whipping cream in the freezer (at least 10 minutes, until it is very cold.
  6. Briskly whip the whipping cream.
  7. Add to the now cooled coconut cream.
  8. Pour the frothy mixture into 6 ramekins and place them in the fridge for at least 2 hours.
  9. When the mixture is cool you can serve.