Ingredients
12 cup shredded sweetened coconut
1 12 cups whole milk
14 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
1 cup half-and-half
12 teaspoon vanilla extract
Method
Sources
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Recipe1M+
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Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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preheat oven to 350.spread coconut in a single layer on a baking sheet. toast in oven for 8-10 min until lightly brown. set aside 2 tbsp for garnish. in a small pot over medium heat cook milk, sugar stirring often until sugar dissolves and mixture begins to bubble around the edges. remove from heat and add the coconut, stir. cover tightly and let stand 15 minutes. in a large bowl sprinkle gelatin over a 1/4 cup of cold water. let soften this will take about 5 minutes. strain warm coconut mixture through a fine mesh sieve into gelatin mixture. whisk until gelatin dissolves then whisk in the half and half, salt and vanilla. divide into 4 ramekins and refrigerate until set, 3 hours. when ready , unmold and sprinkle the reserved coconut on top. 212 calories per serving.