In a large sauce pan heat the coconut milk, sugar and grated coconut without bringing to a boil.

Remove from heat and stir in the agar-agar or gelatin

Whisk until cool

Beat the whip cream and gradually incorporate the vanilla sugar

Beat the egg whites until stiff peaks form

Fold in the whip cream into the coconut milk mixture

Then fold in the egg whites.

Put in serving containers and let chill for about 4 hours

In a sauce pan roast the two tablespoons of grated coconut and garnish

Enjoy!