Creamy Coconut Custard

In a skillet, toast the shredded coconut until golden brown

Set aside

Next, in a bowl, whisk together the egg whites and sugar over low heat in a double boiler

Then, stop the water from boiling, and whisk constantly for 1 minute

Remove the bowl from the heat and beat it with an electric mixer at maximum speed for 5 minutes

While still beating, add the hydrated and dissolved gelatin according to the package instructions

Beat for another 5 minutes

Transfer the mixture to a buttered and coconut-lined baking dish

Top with the remaining shredded coconut and refrigerate for 4 hours

Cut into squares and serve.