Coconut Algin Gelatine

For the coconut Algin gelatine
500 g coconut milk
250 g water
36 g powdered coconut
200 g sugar
9 g Algin
2.4 g Gluco
50 g water

1. Put the coconut milk, the water and the powdered coconut into a saucepan and heat to 70 °C.
2. Add the sugar and Algin to the coconut milk and stir, then add Gluco.
3. Take off the heat add the water, leave to rest for 3 hours in the fridge.
4. Shred again and spread with combs to obtain the desired height.
5. Freeze and cut to the chosen size.

* In this case it has been used combined with a coconut biscuit