- 1/2 cup coconut rum
- 2 teaspoons gelatin
- 2 cups fresh whipping cream
- 2 cups coconut milk
- 1 cup brown sugar
- 1/2 stick (1/4 cup) butter
- 4 cups unsweetened grated coconut
Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.