Summary

Ingredients

• 4 sheets gelatine, white
• 200 ml coconut milk, unsweetened
• 60 g suar
• 1 packet bourbon vanilla sugar
• 3 tablespoon coconut liqueur
• 200 ml whipped cream
• Fruits, e.g. pineapple, mango, oranges, tangerines, physalis etc.

For the set:

• possibly desiccated coconut
• possibly lemon balm

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Instructions

1. Soak the 4 gelatine sheets in cold water for 5 minutes.
2. Heat the coconut milk, sugar, and bourbon vanilla sugar together over medium heat, stirring occasionally, for 3-4 minutes until warm.
3. Remove the gelatine sheets from the water, squeeze out excess water, and stir into the hot coconut milk until completely dissolved.
4. Let the mixture cool for 10 minutes, then stir in the coconut liqueur.
5. Refrigerate for 1-2 hours until the mixture starts to gel.
6. Whip the cream until stiff peaks form, then fold into the cooled coconut mixture until combined.
7. Refrigerate for at least 4 hours, preferably overnight.
8. Using a moistened spoon, scoop out portions of the cream mixture onto serving dishes and serve with peeled and cut fresh fruits.