Ingredients

• 2 cans filled condensed milk
• 1 cup coconut milk
• 1 can 16.4 fl. oz. Parrot^® Coconut Water No Pulp
• 1 cup sour cream
• 2 ounces gelatin

Directions

1. Mix gelatin in ½ cup coconut juice and let it set.
2. Heat the milk, cream, and the remaining coconut juice. Remove from the heat before it boils.
3. Mix gelatin in with milk, cream, and coconut juice until it dissolves. Put mixture in a 65 ounce mold.
4. Refrigerate mold for 3 hours or until firm.
5. Submerge the mold in hot water for 3 minutes, loosen the edges with a knife or spatula, and unmold. Return to the refrigerator for 20 minutes to refirm.