450 ml thickened cream
200 ml coconut milk
1/2 cup coconut flakes
100 g caster sugar
8 cardamom pods
3 gelatin leaves
Crush the cardamom pods in a mortar and pestle.
Place the gelatin leaves in a bowl of cold water.
Pour the cream and coconut milk into a saucepan. Add the coconut and the sugar.
Heat gently until hot but not boiling.
Squeeze excess water from the gelatin leaves and add to the hot cream mixture. Stir continuously until the gelatin is dissolved.
Turn off the heat and leave to infuse for half an hour.
Strain the cream mixture through a sieve. Use a wooden spoon to push down on the coconut to extract the last drops.
Pour the cream mixture into silicon moulds.
Pouring the mixture directly into serving glasses avoids having to unmould later.
Chill in the fridge for at least 3 hours.
Carefully unmould onto desired serving plate. Garnish with coconut flakes and enjoy!