Soak the gelatine in cold water. Stir in coconut milk, cream and sugar, bring to the boil and simmer gently for a few minutes. Squeeze out the gelatine and dissolve it in the hot cream mixture. Let it set in the refrigerator (approx. 3-4 hours) and serve upside down or as a dumpling with fresh fruit.
If you like it more snappy, you can stir some roasted coconut flakes into the mixture. Then after about 1 hour of cooling time you should stir again so that the coconut flakes are evenly distributed.
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