|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.
Serving size: Complete recipe
Calories 825 Calories from Fat 388
% Daily Value*
Total Fat 46 g71.3%
Saturated Fat 41 g204.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 229.6 mg9.6%
Total Carbohydrates 79 g26.4%
Dietary Fiber 5.1 g20.6%
Sugars 73.9 g
Protein 33 g66.4%
Vitamin A Vitamin C 8.9%
Calcium 5.7% Iron 19.6%
*Based on a 2000 Calorie diet