Photo: Edwina Pickles
- 150g fresh coconut flesh
- 600ml milk
- 150ml pure cream
- 90g castor sugar
- 3 ''titanium'' 5g gelatine leaves or 8 ''gold'' 2g leaves
Finely grate fresh coconut flesh into a bowl. Place in a saucepan with milk, cream and sugar on a moderate heat, stirring until sugar dissolves completely. Don't boil. Remove and cool slightly.
Strain all the liquid into another saucepan or bowl through a few of sheets of muslin. Squeeze coconut left in muslin well to release as much liquid as possible.
Place saucepan containing liquid back on very low heat. Soak gelatine leaves in bowl of cold water until soft. Squeeze out water and whisk into hot coconut cream until completely dissolved. Strain liquid through a fine sieve into a pouring jug.
Pour into eight 80ml moulds and refrigerate for at least 4 hours, preferably overnight. Serve with fresh berries and coconut biscuits.
- Cuisine - Italian
- Course - Dessert