Recipe(tried): Chinese Coconut Pudding

Here's the recipe for the snow-white, lusciously light coconut pudding one is served at dim sum:

COCONUT PUDDING

2 tablespoons powdered gelatin
1-3/8 cup boiling water
1 5-ounce can evaporated milk
1 cup sugar
1 teaspoon coconut extract
2 egg whites

In mixing bowl, dissolve gelatin in boiling water. Add evaporated milk, sugar, and coconut extract. Set aside to cool to room temperature. Meanwhile, whip egg whites until fluffy. Set gelatin mixture in larger bowl of ice and fold egg whites in just as gelatin begins to chill and firm up over ice. Spread into greased pan or mold and refrigerate until set. Serve chilled.

N.B.: Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of reconstituted egg whites using powdered egg whites, e.g., Just Whites, which is easily found in the baking section of the grocery store.