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1
In a large bowl, combine the coconut milk, evaporated milk, 1/4 cup plus 2 tablespoons of the sugar, shredded coconut, and almond extract.
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2
Mix thoroughly.
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3
Sprinkle the gelatin over the cold water in a small bowl, and let it stand for 5 minutes.
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4
Then place the bowl in a small saucepan of simmering water.
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5
Stir the gelatin mixture often until the gelatin has dissolved, about 3 minutes.
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6
Stir about 1 cup of the coconut mixture into the gelatin.
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7
Then whisk the gelatin mixture into the remaining coconut mixture.
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8
Place the bowl of coconut mixture in a larger bowl filled with iced water.
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9
Let it stand, stirring often, until partially set, about 5 minutes.
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10
Remove the bowl from the iced water.
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11
In a small grease-free bowl, using a hand-held electric mixer set at low speed, beat the egg whites until foamy.
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12
Increase the speed to high, and beat just until soft peaks form.
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13
Fold the whites into the coconut mixture.
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14
Lightly oil a 1-quart fluted mold.
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15
Pour in the coconut mousse, smoothing the top with a rubber spatula, and cover tightly with plastic wrap.
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16
Refrigerate for at least 6 hours or overnight.
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17
In a medium bowl, combine the chopped cherries, remaining 1/4 cup sugar, and rum.
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18
Cover and refrigerate for at least 4 hours or overnight.
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19
To unmold the mousse, wet a clean kitchen towel with hot water and wring it out.
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20
Invert the mold onto a serving platter, and wrap the hot moist towel around the mold; let it stand for 30 seconds, and remove the towel.
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21
Hold the mold and the platter together, and shake firmly once or twice to unmold the mousse onto the platter.
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22
Remove the mold.
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23
Cut the mousse into wedges, and transfer them to dessert plates.
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24
Spoon marinated cherries and their juice over each serving.
