COCONUT FLUMMERY

 Serves 6  

Ingredients

· 1 x 170g tin Evaporated Milk

· 5 tbsp  Chilled Creamed Coconut, 

· 300ml Water

· 2 tbsp Gelatine

· 175g Caster Sugar

· 4 Egg Whites

Instructions

1.  In a small mixing bowl, mix together the evaporated milk with the creamed coconut.

2.  Place the water, gelatine and sugar in a saucepan and heat, stirring constantly, until the gelatin and sugar have dissolved. Remove from the heat.

3. Stir in the condensed milk mixture, mixing well and leave to cool for 1-2 hours, stirring occasionally.

4. In a clean mixing bowl, whisk the egg whites until stiff and fold into the coconut mixture.  Rinse an 18cm /7 inch tin with cold water and fill with  the coconut mixture. Chill for at least 2 hours or until set.