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White to eat with coconut


6 people
preparation: 40 min
refrigerator: 12:00

Ingredients:


gelatine sheets
1 vanilla pod
200 G of cane sugar
40 coconut milk Cl out of box
40 evaporated milk Cl
The coconut
The coconut is largely put has contribution in the West-Indian kitchen. The water of coconut is a thick and translucent juice, with the taste doucetre, which one can drink directly once the hull is bored. But, to obtain coconut milk, it is necessary to use a dry coconut and to reduce out of pulp its hard and white flesh, using one grated or one to mix. It is starting from these mashed potatoes that one makes a certain number of desserts and delicacies.
white to eat coconut

Preparation of your white to eat coconut


Make soak the gelatine sheets in cool water.
ont face="Georgia, Times New Roman, Times, serif"> Split the vanilla pod with a knife slicing, scrape - and throw the whole, pod and seeds in 40 water Cl. Add sugar and stir up well. Carry to boiling, withdraw fire and let infuse 15 min.
Add the gelatine and stir up to dissolve completely. Withdraw the vanilla pod.

In a bowl of a robot or a mixor, join together the cocot milk, the condensed milk and the syrup gelatine. Mix until obtaining a homogeneous mixture. Pour the whole in a mould or in a hollow dish, let cool and make take 12:00 with the refrigerator.

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