The grated coconut gelatin is a surprisingly simple and versatile recipe, designed to bring a fresh, exotic, and different touch to restaurant desserts. Its light texture and delicate flavor make it the ideal accompaniment to tropical fruits, creams, ice cream, or even to give an interesting contrast in Asian-inspired dishes.

In this preparation we have used Agar-Agar as a gelling agent, a classic in professional kitchens for its ability to create firm and easy-to-handle gelatins. However, if you are looking for an even more natural and clean alternative, you can opt for the new texturizer Gracila Gel, using twice the amount you would use of agar-agar. The great advantage of Gracila Gel is that it is not considered an additive, which allows you to offer a completely clean recipe that is aligned with healthy and transparent cooking trends.

Preparing this gelatin is as easy as mixing the coconut with the gelling agent, bringing it to a boil, letting it cool, and then grating the resulting gelatin to achieve a fun and different texture. The result is an elegant and natural topping, perfect for giving a special touch to your sweet creations.