Tender Coconut Souffle

1 tender coconut with with very thin flesh
1 tender coconut with a little thicker flesh (only flesh required)
1 tin condensed milk
1 cup full fat milk
2.5 tsp gelatin (vegetarians can use agar agar)
2 tbsp water
2 tsp sugar
1.5 tbsp rose water

Cut the flesh of both coconuts into tiny bits.
Boil together the flesh, sugar, rose water and coconut water and cool.
Bring the milk to a boil.
Simmer and slowly add condensed milk, continuously stirring  before the milk cools down.
Add the cooled coconut water mix and turn off heat.
Dissolve gelatin in water and let it stand a couple of minutes.
Mix gelatin into the mixture before it cools down completely
Pour into moulds and let it cool.
Once cooled, refrigerate for 6-8 hour and serve cold.

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