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Ingredients: Metric Units
1 1/2 envelopes unflavored gelatin (1 1/2 Tbsp.)
1/3 c cold water
3/4 c boiling water
1/3 c sugar
2/3 c coconut milk
3 egg whites
1 Tbsp toasted shredded coconut
TRIPLED:
4 1/2 env. gelatin (4 1/2 Tbsp.)
1 c cold water
2 1/4 c boiling water
1 c sugar
2 c coconut milk
9 egg whites
3 Tbsp shredded coconut
Directions:
Sprinkle gelatin over cold water in a medium bowl. Let stand 5 minutes, allow to soften.

Add boiling water, stirring, until gelatin dissolves. Stir in sugar, coconut milk.

Let cool slightly, refrigerate 25 minutes or until lightly set. Place mixture in food processor. Process until smooth (about 30 seconds).

Remove to a bowl.

In a separate bowl, beat egg whites until stiff peaks. Fold into gelatin mixture.

Pour into 8x8 (single recipe) or 9x13 (tripled) pan. Sprinkle coconut on top. Refrigerate 3 h or until firm.
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Contributed on: and modified on Wednesday March 1st, 2006