Preheat the oven to 150 ° traditional heat. Mix the coconut and the sugar. Add the egg whites. Mix well then pack well in the bottom of a pie dish (mine is 27cm in diameter). Bake for about 25 minutes until the edges are golden. Let cool on a rack in its mold. Place this pie shell in the freezer (cold lock) to accentuate its firmness before pouring in the liquid panna cotta preparation.

Prepare the panna cotta: soften the gelatin leaves in cold water. Heat the cream in a saucepan with the sugar and vanilla beans. Once it comes to the boil, remove from the heat and add the drained gelatin. Let cool (it takes time). When the preparation is almost cold, pour over the pie shell taken out of the freezer and leave to set in the refrigerator for at least 2 hours.