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- Ingredients
- Recipe
- Shredded Coconut200 g
- Condensed milk2 can(s)
- Milk2 cup
- Maizena2 tablespoon
- Margarine3 tablespoon
- Chocolate powder1 cup
- Sour cream2 can(s)
- Coconut for garnish50 g
- Chocolate sprinkles to decorate1 cup
- In a pan, place the coconut, a can of milk, 1 cup of milk, a tablespoon of cornstarch, two tablespoons of margarine, and bring to a medium heat, stirring until cooked and released from the bottom of the pan. Remove from heat and add a can of cream. In another pan, place the remaining condensed milk, the chocolate powder and the rest of the margarine, the milk and the cornstarch and bring to a medium heat, until cooked and released from the pan, remove from the heat and add the remaining cream. Place the coconut cream and the chocolate cream, side by side in a medium refractory and sprinkle the coconut over the coconut cream, and the granules over the chocolate cream. Place in the fridge for 3 hours and serve.
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