2 tablespoons of unflavored gelatin
6 tablespoons of water
1 cup of milk
4 egg whites
8 tablespoons of sugar
2 packages of sponge cake or English biscuits
1/2 cup of rum
1 cup of shredded coconut
For the chocolate sauce:
1 cup of sugar
4 tablespoons of unsweetened cocoa powder
3 tablespoons of milk
1 tablespoon of butter
2 tablespoons of unflavored gelatin
6 tablespoons of water
1 cup of milk
4 egg whites
8 tablespoons of sugar
2 packages of sponge cake or English biscuits
1/2 cup of rum
1 cup of shredded coconut
For the chocolate sauce:
1 cup of sugar
4 tablespoons of unsweetened cocoa powder
3 tablespoons of milk
1 tablespoon of butter
Dissolve the gelatin in cold water
Let it sit for 5 minutes
Heat it up, but not too hot
Mix in milk and coconut milk
Put it in the refrigerator until it thickens
Beat the egg whites until stiff
Gradually add sugar while beating, then mix with the gelatin mixture
Pour into a high-sided mold that's been lightly greased with butter
Cover and refrigerate until firm
Dismantle the mold
Moor the biscuits quickly in rum and place around the coconut gelatin, overlapping them slightly
Sprinkle with shredded coconut
For the chocolate sauce: Mix all ingredients together
Heat it up while stirring constantly until it boils
Stop stirring and let it simmer for 3 minutes
Remove from heat and stir gently to thicken
Serves 5-6 people
