Lemon and Coconut Popsicle

Sprinkle the gelatin over 1/4 cup of cold water to soften, then let it sit for about 5 minutes

If using powdered gelatin, use 2 1/4 teaspoons and bloom according to package instructions

Heat the egg yolks with 1/2 cup of condensed milk and lemon juice over low heat, stirring constantly, until thickened

Remove from heat and stir in the softened gelatin and grated lemon zest

Let it cool to room temperature

Beat the egg whites until stiff peaks form

Gradually add 1/2 cup of condensed milk, beating until stiff peaks form again

If using heavy cream, beat it until stiff peaks form

Fold in the whipped cream or heavy cream beaten in a chantilly style

Add the lemon mixture to the whipped cream and mix well

Pour into an ice pop mold or small cups and freeze until firm

Just before serving, remove from freezer and sprinkle with toasted coconut flakes, pressing them firmly onto the sides with your fingers.