Procedure:

Dissolve gelatin in hot water. Add coconut concentrate. Heat and let boil for a few minutes. Let stand to cool. Beat eggwhites with cream of tartar until fluffy. Slowly add sugar. Then add Calamansi or Lemon juice. Place coconut mixture on an ice bath to hasten the thickening of the mixture. Stir constantly. When the mixture starts to thicken, add the eggwhites. Mix well. Pour into jelly molds and chill for 3 hours or until set.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.