|Unflavored gelatine||1 1⁄2 Tablespoon (1 1/2 envelopes)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Coconut milk||2⁄3 Cup (10.67 tbs)|
|Coconut||1 Tablespoon, shredded (toasted)|
Preparation Sprinkle gelatin over cold water in a medium bowl and let stand for 5 minutes to soften.
Add boiling water, stirring, until gelatin dissolves.
Stir in sugar and coconut milk.
Let cool slightly, then refrigerate for 25 minutes or until lightly set.
Place mixture in a food processor.
Process for 30 seconds or until smooth.
Remove to a bowl.
In a bowl, beat egg whites until they form stiff peaks.
Fold egg whites into gelatin mixture.
Pour mixture into an 8-inch square pan or 6 individual molds.
Sprinkle coconut on top.
Refrigerate for 3 hours or until firm.