1 can of condensed milk
1/2 liter of milk
1/2 cup of sugar
200g of packaged shredded coconut
1 envelope of unsweetened gelatin (12g)
1 1/2 cups of fresh whipped cream or 2 cans of whipped cream
Toasted shredded coconut
1 can of condensed milk
1/2 liter of milk
1/2 cup of sugar
200g of packaged shredded coconut
1 envelope of unsweetened gelatin (12g)
1 1/2 cups of fresh whipped cream or 2 cans of whipped cream
Toasted shredded coconut
Mix the pudding according to the package instructions, using only half a liter of milk
Toast the shredded coconut until it's lightly browned
Add the toasted coconut to the pudding and let it cool down
Soak the gelatin in 5 tablespoons (of soup) of cold water
Dissolve the gelatin in low heat, add it to the pudding, and mix in the whipped cream (if using fresh whipped cream, beat it until it thickens)
Beat the mixture obtained in an electric mixer until it becomes light and fluffy
Pour the mixture into egg-shaped molds that have been moistened with water, cover with plastic wrap or aluminum foil, and refrigerate for a few hours or until firm
To unmold, place a damp cloth with hot water over the mold and carefully release the edges with a knife tip
Unmold onto a serving plate and decorate with toasted shredded coconut to golden brown
Serve 12 portions.
