Squash Pudding with Coconut

Pour the water into a refrigerator and sprinkle the gelatin on top

Let it rest for five minutes and then heat it in a bain-marie, stirring until the gelatin dissolves

In a blender, blend all ingredients except the egg whites, until smooth

Add the beaten egg whites and mix delicately to obtain an airy pudding

Transfer to the greased mold with oil and line the bottom with wax paper

Refrigerate for at least six hours

Cream of coconut: Blend the heavy cream, coconut milk, and sugar until slightly thickened

Refrigerate for one hour

Demold the pudding and serve with the cream.