Coconut Bavarian

 
 Servings: 4
 Amount  Measure  Ingredient
1/2 cup Heavy cream
1/2  cup  Powdered sugar
11/3  sheets  Gelatin
1 ounce  Malibu coconut rum
4  ounces  Coconut pulp
1 large  Egg white
1 ounce  Granulated sugar
     

Preparation:
Bloom gelatin in ice water. Whip heavy cream to stiff peaks with powdered sugar. Whip egg whites, adding sugar slowly after 2 1/2 minutes, making a meringue. Heat gelatin in rum. Chill. Fold in coconut pulp to whipped cream, fold in egg whites and cooled gelatin. Place on an ice bath until set.