1/2 cup of granulated sugar
1/2 cup of water
2 large egg whites
3 tablespoons of vanilla extract
1/2 cup of toasted shredded coconut
1 1/2 cups of heavy cream, whipped with 1/4 cup of granulated sugar
1/2 cup of granulated sugar
1/2 cup of water
2 large egg whites
3 tablespoons of vanilla extract
1/2 cup of toasted shredded coconut
1 1/2 cups of heavy cream, whipped with 1/4 cup of granulated sugar
Heat the water with the granulated sugar until it reaches a soft-ball stage
Bake the egg whites until stiff and fold into the warm syrup slowly, whipping constantly, until the mixture is cold and firm
Mix in the vanilla extract and shredded coconut
Add the whipped heavy cream, pour into a container, and freeze
Serve 1 1/2 liters.
