|Unflavored gelatin envelopes||2|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Flaked coconut||2 Cup (32 tbs)|
|Brown sugar||1 Cup (16 tbs)|
Mix gelatin, sugar, and salt in saucepan.
Add water; cook over low heat, stirring constantly, until gelatin and sugar are dissolved.
Remove from heat.
Add milk; chill until syrupy.
Whip 1 cup cream; fold whipped cream and coconut into gelatin mixture; turn into a 6-cup mold.
Chill until firm; unmold.
Combine remaining cream, brown sugar, and butter.
Heat until butter melts; add vanilla; serve in mold