Active Time

　　20 min

　　Total Time

　　5 hr

　　This lightly sweet gelatin separates into two distinctly textured layers when it cools, adding a lovely depth to a unique dessert.

　　

Ingredients

Makes 8 (dessert) servings

　　2 (1/4-oz) envelopes unflavored gelatin

　　1/2 cup cold water

　　2 cups whole milk

　　1 1/2 cups sugar, divided

　　1 (13- to 14-oz) can unsweetened coconut milk

　　4 large egg whites, at room temperature 30 minutes, or 1/2 cup yolk-free liquid egg whites such as Eggology

　　yolk-free liquid egg whites such as Eggology

　　Equipment: a 9- to 12-cup nonstick bundt or tube pan

　　Accompaniment: fresh mango slices and berries

　　

Step 1

Sprinkle gelatin over cold water and let stand 2 minutes to soften.

　　

Step 2

Bring milk, 1 cup sugar, and 1/8 teaspoon salt to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat and stir in gelatin mixture until dissolved. Stir in coconut milk until smooth and cool to room temperature, stirring occasionally, about 45 minutes.

　　

Step 3

Beat egg whites with an electric mixer at medium-high speed until they just hold soft peaks. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, beating until whites hold stiff glossy peaks. Gently stir one third of egg-white mixture into coconut mixture with a whisk, then add remaining egg-white mixture, stirring to break up any lumps.

　　

Step 4

Pour into bundt pan and chill, uncovered, until set, at least 4 hours.

　　

Step 5

To unmold, gently separate gelatin from pan using a rubber spatula. Fill a large bowl with very warm water, then dip pan (do not submerge) in water 15 seconds. Invert a large plate over pan, then invert gelatin onto plate, gently lifting off pan.

　　Cooks' note:

　　Gelatin can be chilled (cover after 4 hours) up to 2 days.