Coconut Charlotte

In a small bowl, sprinkle gelatin over 1/2 cup of water and let it sit for five minutes

Heat the mixture over low heat, stirring constantly, until the gelatin dissolves

Transfer the mixture to a large bowl and stir in 1/2 cup of milk and coconut milk. Reserve

In another bowl, beat the egg whites until they become frothy, then add granulated sugar and beat until stiff peaks form

In another bowl, beat heavy cream until it becomes firm

Combine the whipped cream with the coconut mixture

Add the shredded coconut to the mixture and reserve

Grease a charlotte mold with butter and line it with parchment paper

Cut the cookies into small pieces to cover the bottom and sides of the mold

Soak them in the remaining milk mixed with Cointreau liqueur

Arrange the cookies in the mold and fill with the coconut cream

Chill in the refrigerator for at least 6 hours or until firm.