Abacai Pudding with Coconut

Name: Abacai Pudding with Coconut
Yield: 8
Ingredients: One-third cup of water; One envelope of unflavored gelatin; Four cups of cooked and mashed Japanese abacai; One cup of coconut milk; Three-quarters cup of sugar; Half teaspoon of cinnamon; Four egg whites beaten in snow; One pinch of salt; Shredded coconut for garnish

1
One-third cup of water
2
One envelope of unflavored gelatin
3
Four cups of cooked and mashed Japanese abacai
4
One cup of coconut milk
5
Three-quarters cup of sugar
6
Half teaspoon of cinnamon
7
Four egg whites beaten in snow
8
One pinch of salt
9
Shredded coconut for garnish

Ingredients

1
One-third cup of water
2
One envelope of unflavored gelatin
3
Four cups of cooked and mashed Japanese abacai
4
One cup of coconut milk
5
Three-quarters cup of sugar
6
Half teaspoon of cinnamon
7
Four egg whites beaten in snow
8
One pinch of salt
9
Shredded coconut for garnish

Directions

1
Place the water in a refrigerator and sprinkle the gelatin on top
2
Let it rest for five minutes and then place it over low heat, stirring until the gelatin dissolves
3
In a blender, blend all ingredients except egg whites until smooth
4
Add the beaten egg whites and mix delicately to obtain an airy pudding
5
Transfer to a pie dish and refrigerate for at least six hours
6
When serving, sprinkle with shredded coconut.