|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|Maple syrup||1 Cup (16 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
Soften gelatin in cold water.
Heat cream over hot water, then pour slowly over slightly beaten egg yolks.
Return mixture to double boiler and cook 5 minutes, or until it begins to thicken, stirring constantly.
Remove from heat and stir in softened gelatin.
Add maple syrupand cool.
When mixture begins to thicken, add coconut, salt and almond flavoring.
Beat egg whites until stiff but not dry and fold into mixture.
Pour into individual molds and chill until firm.
Serve plain or topped with sweetened whipped cream sprinkled with toasted coconut.