2 cups of condensed milk (480 ml)
2 cups of creamed milk (480 ml)
2 cups of coconut milk (480 ml)
1/2 cup of water (120 ml)
6 tablespoons of unsweetened red gelatin powder
4 tablespoons of unsweetened white gelatin powder
2 cups of condensed milk (480 ml)
2 cups of creamed milk (480 ml)
2 cups of coconut milk (480 ml)
1/2 cup of water (120 ml)
6 tablespoons of unsweetened red gelatin powder
4 tablespoons of unsweetened white gelatin powder
In a large bowl, whisk together the condensed milk and creamed milk
Gradually add in the coconut milk, whisking continuously
Set aside
In a refrigerated bowl, sprinkle the water with the gelatins and let it hydrate for 5 minutes
Place over high heat in a bain-marie and stir until the gelatin is completely dissolved
Add the dissolved gelatin to the reserved coconut milk mixture and whisk well
Pour into a mold of 21 cm diameter, lined with water
Refrigerate until firm (approximately 3 hours)
Unmold onto a decorative plate and serve immediately.
