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prestige on the platter

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prestige on the platter


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Tempo de preparo

30 min(s)


10 servings

Caluana Eberhardt

  • Ingredients
  • Recipe
  • Ingredients: 500g grated fresh coconut and flakes 2 cans of condensed milk 500ml of coconut milk 1 tablespoon of unsalted margarine 1 can of water (use the empty condensed milk tin to measure) 500g of melted semisweet chocolate 100g of cream milk1 unit(s)
  1. Preparation mode: In a pan, place the coconut, condensed milk, coconut milk, margarine, water, bring to medium heat and cook for 10 minutes, or until the water starts to dry. Stir until it starts to thicken and releases from the bottom of the pan. Remove from heat and place in a 22cm diameter refractory and set aside. Melt the chocolate in a microwave or bain-marie and set aside ½ cup of tea. Mix the cream for the most part and cover the candy made with coconut. Reserve in the fridge for 15 minutes. Place the reserved chocolate in a bag, make a hole in one end and over the chocolate coating, which should already be firm, make circular movements to

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