1 cup freshly extracted coconut milk
1 cup milk
1 cup sugar
3 tsp gelatin
In a wok, boil the first 3 ingredients stirring constantly for about 10minutes on a low flame. You could add in 2tbsp of milkmaid - remember to reduce the sugar if you do this.
Take this away from the flame and while this cools down a bit, dissolve 3tsp of gelatin in water(about 2tbsp). Now add this to the warm pre-prepared mix and run it in the mixer to ensure that it gels well. Pour into a serving dish and refrigerate. Serve cold after it sets.
I poured them in shot glasses, sprinkled with slightly caramelized & toasted coconuts.
Source: Lil' bro got this recipe for me from our aunt. :) Thanks a heap! :)
If you have leftover coconut milk, pour them into ice-cube trays & store them in zip-locks in the freezer once they are set. You can then just pop them in your curries etc whenever required.