1 envelope of unsweetened gelatin
6 egg whites
3 tablespoons of sugar
2 cups of coconut milk
1 can of sweetened condensed milk
150g of shredded fresh coconut
Love Sauce
200g of raspberry jam
1 cup (ch) of sugar
1/2 cup (ch) of water
1 envelope of unsweetened gelatin
6 egg whites
3 tablespoons of sugar
2 cups of coconut milk
1 can of sweetened condensed milk
150g of shredded fresh coconut
Love Sauce
200g of raspberry jam
1 cup (ch) of sugar
1/2 cup (ch) of water
Dissolve the gelatin according to the package instructions. Reserve
Beat the egg whites until stiff peaks form, then add the sugar and continue beating
In a separate bowl, mix the reserved gelatin, coconut milk, sweetened condensed milk, egg whites, and shredded coconut
Pour into a greased mold or individual cups
Refrigerate for at least 6 hours
Love Sauce
In a saucepan, combine the raspberry jam, sugar, and water
Let simmer over low heat until thickened to desired consistency
Allow to cool and serve with the mousse.
