Coconut Mousse With Rum Syrup

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
856
FAT
133%
CHOL
342%
SOD
13%

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Ingredients for 6 servings

1 1/2 envelopes unflavored gelatin

1 15-ounce can sweetened cream of coconut

1/4 cup dark Puerto Rican rum

Butter for greasing pan

1 teaspoon vanilla extract

1 cup sugar

6 egg whites at room temperature

24 ladyfingers

12 egg yolks

Whipping cream

1/2 cup water

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