Ingredients

• 1/2 cup coconut rum
• 2 teaspoons gelatin
• 2 cups fresh whipping cream
• 2 cups coconut milk
• 1 cup brown sugar
• 1/2 stick (1/4 cup) butter
• 4 cups unsweetened grated coconut

Instructions

1. Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
2. Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.