400ml coconut cream
400ml coconut milk
½ cup coconut sugar
1 tsp vanilla paste
3 leaves gelatin, soaked in ice cold water to soften
Toasted coconut flakes
Place gelatine leaves in ice cold water to soften.
Meanwhile, place all of the other ingredients in a saucepan. Heat gently, while continuously stirring until it begins to steam.
Use a whisk to stir the soft gelatin leaves into the hot mixture until it has completely dissolved.
Remove from heat and pour into 5 serving cups or moulds. Allow to cool slightly and then place in the fridge for at least 4 hours, or overnight, to set.