Coconut Milk Cake
A silky, tender coconut milk and egg white cake that is simple to prepare and best served chilled.
Ingredients
coconut milk
400 g
sugar (added in batches)
180 g
egg whites
4
light cream
240 g
gelatin powder
20 g
ice water
100 g
Instructions
1
Prepare the Gelatin
Place the gelatin powder in a bowl, add the ice water and stir to combine. Set the bowl over hot water until the gelatin turns clear, then set aside.
2
Cook the Coconut Milk Mixture
Bring the coconut milk, light cream, and 100 g of sugar to a boil. Add the gelatin solution, stir to combine, and let cool.
3
Combine and Chill
Whip the egg whites until foamy. Add the remaining sugar in batches and beat until thick. Fold into the cooled coconut milk mixture, stir until smooth, pour into a cake mold, and refrigerate until set.
4
Serving
Cut into desired shapes when serving.
