Milk and coconut jelly

1 coconut.                                   500 ml diluted evaporated milk

15 g gelatine                               2 tablespoons castor sugar

1 Shell the coconut; remove the brown back with a sharp knife and grate the white part.

2 Heat the milk and pour over the grated coconut. Cover and leave to stand for 5 minutes.

3 Stir and press the coconut with a wooden spoon to extract all the fat and flavour. Strain, pressing well.

4 Reheat the strained milk. Add the gelatine and sugar. Dissolve gelatine without boiling. Whisk well and pour into a glass dish or individual sweet glasses. Put in a refrigerator to set.

5 When set decorate with cherries or sprinkle browned grated coconut on the top. If no refrigerator is available, double the quantity of gelatin

Bon appetite!