Add the desiccated coconut to the milk, heat slowly, simmer for five minutes and then leave to cool. Then pour through a sieve and collect the coconut milk. Squeeze the desiccated coconut again in a kitchen towel. Incidentally, the meat from fresh coconuts should get even better.
Separate the eggs and stir the egg yolks with the palm sugar until frothy. Of course, dissolve the palm sugar in the piece in water beforehand. Heat the coconut milk and slowly stir it into the egg mixture just before the boiling point is reached. Now heat carefully in the water bath until the egg mass begins to become thick. Be careful, the yolk must not curdle.
Now dissolve the gelatine soaked in cold water in the cream and add the rum and lime juice. Let cool, whip the cream and egg whites until stiff, pour in the sugar and fold both into the cream one after the other. Fill into glasses and let set in the refrigerator for two to three hours.
For decoration you can also decorate with chocolate shavings, chocolate rolls or lime wedges.
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