Cold coconut cake

We will begin by hydrating the gelatin sheets. To do this, we submerge them in cold water and leave them for about 5 minutes.

Heat the coconut milk in the microwave. It is not necessary that the mixture comes to a boil. Once hot, add the drained gelatin sheets and mix well until they dissolve.

Once dissolved, add 50 grams of grated coconut [the rest is reserved for the base] and stir. Let the mixture stand at room temperature until it is cool to the touch. [It is important not to put it in the refrigerator, as we do not want the gelatin to curdle].

While the coconut mixture cools we will prepare the base of the cake and, to do this, we will chop the cookie with a food processor. Don't worry if you don't have one, because you can place the cookies in a zip-lock bag and crush them with a rolling pin until they are finely chopped. Once chopped, mix them with the remaining coconut (25 grams). [If you want the base to be more compact you can add butter or other substitute a little warm and mix].

Spread in the bottom of the mold [large silicone mold or even individual cups (which I recommend for my part)] and press well with a spoon or a silicone spatula until we have a compact base. And leave it for later.

When the coconut mixture is at room temperature, we can continue with the rest of the filling. It will be important not to keep it warm, as it would melt the cream and it would not be creamy.

Place the cream in a large bowl and begin to whip it with the help of a hand or electric whisk. Whip until the cream is stiff. At this point it will be important to stop beating, as it could be cut.

At this point we add little by little the coconut mixture, while we integrate it to the cream with a spatula using enveloping movements. It will be important to do it smoothly so that the mixture is very airy and creamy.

Pour the mixture into the mold or cups and put it in the refrigerator for a minimum of 6 hours so that it takes consistency. Preferably leave it overnight.