Jaboticaba Meringue with Coconut and Syrup

Creamy Jaboticaba Syrup

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

Mash the fruits with a spoon, then strain through a sieve

Combine the syrup obtained with sugar and cook over low heat, stirring occasionally, for 40 minutes or until it thickens

Let it cool down

Meringue

In an electric mixer, beat the egg whites until stiff peaks form

Gradually add sugar to the mixture while still beating

Gelatin

Heat the gelatin in a water bath, stirring constantly, until it dissolves

Add it to the beaten egg whites and mix lightly. Reserve

Bat the heavy cream until stiff peaks form. Reserve

Assembly

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

Chill in the refrigerator for 2 hours.