Special Coconut Mousse

In a small refractory bowl, sprinkle the gelatin over the water

Let it hydrate for 5 minutes. Reserve

In a large saucepan, mix the corn syrup, cornstarch, milk, and coconut milk

Bring to a boil, stirring constantly, until thickened

Remove from heat

Add the gelatin and stir well until dissolved

Let cool

Beat the egg whites until fluffy and fold them delicately into the cooled coconut cream

Pour into a large dish or individual dishes, cover with plastic wrap, and refrigerate for at least 4 hours or until creamy

'Make the calda'

In a saucepan, heat the corn syrup over low heat, stirring occasionally, until caramelized

Add the water gradually, allowing it to flow along the sides of the pan, stirring until all the caramelized corn syrup is dissolved and forms a thick calda

Serve with the mousse.