For the cocoanut Algin gelatine
- 500 gcocoanut milk
- 250 g water
- 36 g powdered cocoanut
- 200 g sugar
- 9 g Algin
- 2,4 g Gluco
- 50 g water
- Put the cocoanut milk, the water and the powdered cocoanut into a saucepan and heat to 70 °C.
- Add the sugar and Algin to the cocoanut milk and stir, then add Gluco.
- Take off the heat add the water, leave to rest for 3 hours in the fridge.
- Shred again and spread with combs to obtain the desired height.
- Freeze and cut to the chosen size.
* In this case it has been used combined with a cocoanut biscuit