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