How to cook
Mix the milk with half the cream and bring the mixture to a boil. Add the coconut flakes, cover with and let it sit with the stove turned off for 30 min. Soak the gelatin sheets in the water.
Whip the egg yolks with the sugar until you get a fluffy cream. Transfer the coconut mixture into a towel and drain out the coconut flakes from the milk. Heat the milk and mix it carefully with the egg yolks while stirring nonstop. Mix in a water bath until thickened but don't allow it to come to a boil.
Drain the gelatin and add it to the hot blend. If using powdered gelatin, follow the directions on the package. Whip the egg whites and cream in separate containers, until they turn into a fluffy cream.
Stir the cream and egg whites slowly into the now cooled coconut mixture. Pour half of the mixture into suitable dessert cups. Dip the biscotti in the liqueur and put them on top of the cream. Fill up the cups with cream and put them in the fridge for 2 hours.
Grate half of the orange rind. In a dry saucepan, brown 3 tbsp of the drained coconut flakes with the powdered sugar and orange rind. Remove the white parts of the orange pieces.
Decorate the jelly with coconut flakes and pieces of orange.