Caribbean coconut cream

Ingredients for 6 servings:

• 300 g desiccated coconut
• 350 ml milk
• 3 eggs
• 70 g palm sugar
• 4 sheets of gelatin
• 30 ml brown rum
• 1 lime(s)
• 60 g sugar
• 250 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

elegant dessert

Add the desiccated coconut to the milk, heat gently, simmer for five minutes, and then let cool. Then pour through a sieve and collect the coconut milk. Squeeze the desiccated coconut again in a kitchen towel. It’s said to be even better with fresh coconut flesh. Separate the eggs and whisk the egg yolks with the palm sugar until frothy. Dissolve the palm sugar in water beforehand, of course. Heat the coconut milk and, just before it reaches boiling point, slowly stir it into the egg mixture. Heat gently in a bain-marie until the egg mixture begins to thicken. Be careful not to let the egg yolk curdle. Dissolve the gelatin, which has been soaked in cold water, in the cream and add the rum and lime juice. Let cool, then whip the cream and egg whites until stiff peaks form, gradually adding the sugar and then folding both ingredients into the cream. Pour into glasses and let set in the refrigerator for two to three hours. You can decorate with chocolate shavings, chocolate rolls or lime wedges.