Vanilla Mold with Toasted Coconut and Caramel Sauce
3 envelopes unflavored gelatin (knox)
2 ½ cups sugar
pinch of salt
4 cups whole milk
2 tbsp vanilla extract
4 cups heavy cream
½ cup butter
¼ cup flour
3 cups half and half
1 ½ cup brown sugar
1 8oz pkg of coconut
In a large saucepan stir gelatin and 1 cup of sugar and salt. Gradually add milk and turn heat to medium and cook until gelatin and sugar are completely dissolved, stirring constantly. Transfer mixture into a large bowl and chill in the refrigerator for 1-1 ½ hrs or until mixture is the consistency of egg whites. (**if you wait too long the gel will get harder and then it could cause lumps)
While gel is firming, heat oven to 350oF and toast coconut until golden, constantly checking to make sure it doesn’t burn. Set aside to cool
In another large bowl beat cream using an electric mixture until it forms soft peaks. Remove gelatin mixture from the fridge beat with the electric mixture until smooth and then gently add to the cream. Mix together until will combined. Pour mixture into desired molds. Chill for at least 4 hours or overnight.
For sauce: in a saucepan melt butter and whisk in flour. Gradually stir in half and half, brown sugar and the remainder of the white sugar. Stir until thickened.
To serve: fill a large bowl with hot water. Submerge the bottom of your mold in water to soften it from the sides (allows for a smoother unmolding). Flip mold onto desired serving plate. Sprinkle each serving with coconut and a drizzle of caramel.
Makes a lot, I actually cut the recipe in half and was able to serve 6 people. Sounds like a lot of work but I promise the steps are not hard. It's worth it!