• 1 lt / 33 oz. Mango Nectar
  • 30 gr de Grenetine
  • ¼ Cup of Water
  • 35 ml Coconut Liquor
  • 30 gr of Shredded Coconut
  • 1 mold with a 1 1/2 lt or 49 oz Capacity

How to

  1. Slightly toast the shredded Coconut.
  2. Heat the Mango nectar; remove from oven placing the previously hydrated grenetine in the mold.
  3. Allow for the resulting mix to cool off and then add the Coconut Liquor.
  4. Place the Shredded Coconut in the mold, pour out some of the remaining gelatin and refrigerate until it solidifies.
  5. Take the haredend Gelatin out of the mold and place on a flat surface plate. Decorate the Shredded Coconut and if desired with Cut Mangos a/o Cherries.

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