Step 1

In a large sauce pan heat the coconut milk, sugar and grated coconut without bringing to a boil.

Step 2

Remove from heat and stir in the agar-agar or gelatin

Step 3

Whisk until cool

Step 4

Beat the whip cream and gradually incorporate the vanilla sugar

Step 5

Beat the egg whites until stiff peaks form

Step 6

Fold in the whip cream into the coconut milk mixture

Step 7

Then fold in the egg whites.

Step 8

Put in serving containers and let chill for about 4 hours

Step 9

In a sauce pan roast the two tablespoons of grated coconut and garnish

Step 10

Enjoy!