Coconut Tapioca Salad - cooking recipe

Ingredients

6 pieces coconut meat, cubed
4 cups coconut juice
5 ounces unflavored gelatin
1 (14 ounce) can sweetened condensed milk (or less)
1 cup half-and-half
250 g tapioca

Preparation

Cook coconut juice with gelatin according to package instructions. Depending on how firm you want it to be.
Let cool completely and cube. Set aside.
Boil water and cook tapioca till transparent about 20 minutes, drain.
In a large bowl, combine half and half with sweetened condensed milk, according to your preference of sweetness.
Add in cubed coconut, tapioca and gelatin cubes. Blend well and chill at least 6 hours. Serve cold. YUMMO!