This is a delicious Chinese dessert. Coconut milk is blended with sugar, water, gelatine and evaporated milk, then allowed to set before being garnished with dessicated coconut.
Instead of 1 teaspoon (15g) gelatine, I used the whole 90g pack of unflavored Lady's Choice Alsa Gulaman Crystal Clear (gelatine brand in the Philippines). It didn't set overnight in the refrigerator when I used just 1 teaspoon of the product, so I poured the rest to the mixture and heated it while constantly stirring until it boiled. It set but it was not firm enough to my liking. The 100ml hot water used to dissolve the 1 teaspoon of the gulaman could be removed from the procedure when using the product. I also tried the altered recipe with the unflavored green variant. - 16 May 2015