1. Prepare the caramel base
In a small saucepan, add the sugar and cook over medium heat until it melts into a golden caramel. Carefully pour the caramel into a mold or serving dish, swirling to coat the bottom evenly. Set aside to cool and harden slightly.
2. Blend the coconut mixture
In a blender, combine the grated coconut, heavy cream, condensed milk, coconut milk, powdered milk, and the pre-hydrated gelatin. Blend for about 2–3 minutes until smooth and creamy.
3. Pour and chill
Pour the blended mixture over the cooled caramel in the mold. Gently tap the mold to remove air bubbles. Cover and refrigerate for at least 4 hours or until fully set.
4. Serve
Once firm, gently loosen the edges and invert onto a serving plate. The caramel will create a beautiful glossy topping that contrasts perfectly with the creamy coconut layer.
