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.
the brown sugar
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.