Jaboticaba Meringue with Syrup

Cream

1

Cook the jaboticaba in water for 5 minutes or until it becomes soft

Puree the fruit with a spoon, then strain it through a sieve

2

Bring the extracted juice to a boil with the sugar, stirring occasionally, for 40 minutes or until it thickens into a syrup

Let it cool

Meringue

1

Beat the egg whites in a mixer until they become fluffy and add the granulated sugar gradually, without stopping, until stiff peaks form

2

Dissolve the gelatin in hot water, stirring occasionally, until it dissolves

Add it to the beaten egg whites

Mix lightly. Reserve

Bat heavy cream until stiff peaks form. Reserve

Assembly

Alternate layers of meringue, shredded coconut, whipped heavy cream, and jaboticaba syrup

Let it sit in the refrigerator for 2 hours.