MANGAR DE COCO (Brazilian coconut milk gelatin, for eight)

2 (1/4 ounce) envelopes unflavored gelatin

½ cup cold water

2 cups whole milk

1-1/2 cups sugar, divided

1 (13 to 14 ounce can) unsweetened coconut milk

4 large egg whites at room temperature

mango slices and berries to garnish


1.  Sprinkle gelatin over cold water and let stand for 2 minutes to soften.

2.  Bring milk, 1 cup sugar and 1/8 teaspoon salt to a boil in a small saucepan over medium high heat, stirring until sugar has dissolved.  Remove from heat and stir in gelatin mixture until dissolved.  Stir in coconut milk until smooth and cool to room temperature, stirring occasionally, about 45 minutes.

3.  Beat egg whites with an electric mixer at medium high speed until they just hold soft peaks.  Beat in remaining ½ cup sugar, 1 tablespoon at a time, beating until whites hold stiff, glossy peaks.  Gently stir one third of egg white mixture into coconut milk mixture with a whisk, then add remaining egg white mixture, stirring to break up any lumps.

4.  Pour into a 9 to 12 cup nonstick bundt pan or tube pan and chill, uncovered, until set, at least 4 hours.

 5.  To unmold, gently separate gelatin from pan using a rubber spatula.  Fill a large bowl with very warm water, then dip the pan (do not submerge) in water 15 seconds.  Invert a large plate over pan, then invert gelatin onto plate and gently lift off pan.  Garnish with mango slices and berries before serving.

NOTE:  Gelatin can be chilled (cover after 4 hours) up to 2 days.

from Gourmet Magazine, May, 2008

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