Coconut Water Gelatin with Calendula

Gelatin

1

Place the gelatin and coconut water in a bowl and let it sit for one minute

Transfer to a saucepan and heat over low heat, stirring until dissolved

Pour into a mixing bowl, add coconut milk and sugar, and mix

2

Refrigerate for 20 minutes or until the gelatin reaches the texture of raw egg white

Add the petals, mix carefully, and pour into molds

Refrigerate for another six hours

Serve by unmolding

Custard

1

Combine all ingredients in a saucepan and stir well

Heat over medium heat, stirring constantly until it thickens slightly

2

Remove from heat and transfer to a mixing bowl

Cover with plastic wrap, pressed onto the cream, and reserve until chilled

Serve with gelatin.