1 1/2 teaspoons of unflavored gelatin
3 3/4 cups of milk
1/2 cup of sugar
1/2 teaspoon of almond extract
1 cup of shredded coconut
1 cup of heavy cream
Puddings in syrup
1 1/2 teaspoons of unflavored gelatin
3 3/4 cups of milk
1/2 cup of sugar
1/2 teaspoon of almond extract
1 cup of shredded coconut
1 cup of heavy cream
Puddings in syrup
Mix the gelatin with the milk, stir well and heat gently to dissolve the gelatin
Add the sugar and almond extract as well as the shredded coconut
Let it cool until it starts to thicken a bit
Beat the cream in whipped cream or use ready-made whipped cream, whether chilled or made with powdered sugar, recommending that you reduce the amount of sugar to 1/4 cup
Add to the coconut mixture
Place in a lightly greased mold with a capacity of 1 liter of liquid
Refrigerate and let it set for one day to another
Turn out and serve with Puddings in syrup
Serve 4 to 6 portions.
