Coconut Mousse

In a small bowl, combine the gelatin with 1/3 cup of water

Let it hydrate for 2 minutes. Reserve

In a saucepan, mix together the sugar, cornstarch, milk, and coconut milk

Bring to a boil, stirring until thickened

Remove from heat

Add the gelatin, mixing well until dissolved

Let it cool

Beat the egg whites until frothy and fold them gently into the cooled coconut mixture

Pour into a glass or crystal bowl and refrigerate

Prepare the caramel sauce: melt the sugar in a saucepan over low heat, stirring constantly

Add the water slowly, allowing it to dissolve and form a thick, syrupy consistency

Serve the mousse with the caramel sauce on top

Serves 6

353 calories per serving.