Mix the gelatin with the water, stir, then add the glucose syrup. Set aside while you prepare the syrup. In a saucepan, combine the sugar, water, and glucose syrup. Cook over low heat, stirring for 10 minutes.

Increase the heat until the mixture boils, rises, and becomes foamy. Remove from the heat and let it cool slightly, then return to the heat, stirring constantly.

Continue cooking until the syrup thickens. Test by touching a little with your fingers; it should form a thread. Remove from the heat. In a separate pan, heat the gelatin mixture for 1 minute until melted, then transfer to a mixer and start whipping.

Gradually add the syrup while whipping for 8 minutes until the mixture turns white and stretchy. Prepare a pan by greasing it with oil and sprinkling generously with shredded coconut. Quickly pour in the mixture and smooth the top with a little oil.

Sprinkle with more shredded coconut and dried fruit. Let it sit uncovered at room temperature for 24 hours. Grease a knife with oil, cut into pieces, and serve. Enjoy! Recipe by Howaida Diab.