2 cups coconut milk
Cleaned coconut shells for plating
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
2 tablespoons cold water
Toasted coconut shavings for garnish
Bloom gelatin in cold water for 5-10 minutes.
Heat coconut milk and add heavy cream and sugar. Stir to dissolve the sugar and remove once heated.
Add gelatin to the cream and stir well. Add vanilla or additional flavors of choice.
Pour the cream mixture into cleaned coconut shells and set it in the fridge for 4-6 hours.
Garnish with fresh fruits, coconut shavings or seeds, and serve.