Creamy Coconut Custard

Dissolve the unflavored gelatin in water over low heat, whisking occasionally

Let it cool

Combine the coconut milk and reserve

Beat the egg whites until fluffy, then add the baking aid and beat a little more

Fold the egg whites into the cooled gelatin mixture with the coconut milk and add the desiccated coconut

Pour the creamy custard into a prepared refrigerator-lined bowl and refrigerate until firm

When the custard is firm, prepare the light gelatin according to the manufacturer's instructions and let it cool

Cut the custard into squares with a wet knife, drizzle with Custard Sauce, and serve immediately.