Coconut Gelatin

Name: Coconut Gelatin
Yield: 16
Ingredients: For the syrup; 1/2 cup of sugar (90 g); 1/4 cup of water (60 ml); 1 cup of milk (240 ml); 2 envelopes of unflavored gelatin, white (24 g); 1 cup of sweetened condensed milk (300 g); 1 cup of heavy cream (240 ml); 1 cup of coconut milk (240 ml)

1
For the syrup
2
1/2 cup of sugar (90 g)
3
1/4 cup of water (60 ml)
4
1 cup of milk (240 ml)
5
2 envelopes of unflavored gelatin, white (24 g)
6
1 cup of sweetened condensed milk (300 g)
7
1 cup of heavy cream (240 ml)
8
1 cup of coconut milk (240 ml)

Ingredients

1
For the syrup
2
1/2 cup of sugar (90 g)
3
1/4 cup of water (60 ml)
4
1 cup of milk (240 ml)
5
2 envelopes of unflavored gelatin, white (24 g)
6
1 cup of sweetened condensed milk (300 g)
7
1 cup of heavy cream (240 ml)
8
1 cup of coconut milk (240 ml)

Directions

1
Prepare the syrup: In a 26 cm diameter microwave-safe bowl, dissolve the sugar in water
2
Place the bowl in the oven at high power for 4 minutes and 30 seconds or until caramelized, occasionally tilting the bowl to cover it with the syrup
3
In another microwave-safe bowl, heat the milk in the microwave at high power for 2 minutes or until warm
4
Remove from the oven and slowly sprinkle the gelatin while stirring well with a hand mixer until dissolved
5
Add the remaining ingredients and mix until homogeneous
6
Pour into the caramelized syrup-coated mold and refrigerate until firm (approximately 4 hours)
7
Invert the gelatin onto a decorative plate and serve immediately
8
176 calories per serving