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In a large saucepan, heat coconut milk, sugar and grated coconut without boiling.
Remove from heat and stir in the agar-agar. Whisk until it cools.
Beat the heavy cream gradually incorporating vanilla sugar.
Beat the egg whites until stiff.
Fold in whipped cream.
Gently fold the egg whites. The mixture should be very airy.
Allow to cool at least 4 hours.