For the caramelized coconut
3 cups of shredded coconut
1 1/2 cups of sugar
For the pie crust
6 eggs
3/4 cup of granulated sugar
3/4 cup of all-purpose flour
1 tablespoon of baking powder
For the cream
2 tablespoons of cornstarch
1/3 cup of sugar
2 egg yolks, passed through a sieve
3 cups of milk
For decoration
1 cup of semisweet chocolate chips (165g)
For the caramelized coconut
3 cups of shredded coconut
1 1/2 cups of sugar
For the pie crust
6 eggs
3/4 cup of granulated sugar
3/4 cup of all-purpose flour
1 tablespoon of baking powder
For the cream
2 tablespoons of cornstarch
1/3 cup of sugar
2 egg yolks, passed through a sieve
3 cups of milk
For decoration
1 cup of semisweet chocolate chips (165g)
In a skillet, melt the sugar until caramelized
Add the coconut and stir constantly until it forms a crunchy flake
Spread on a plate and reserve
Batter the eggs with sugar until they double in volume and form a light and fluffy mixture
Add the flour and baking powder, stirring delicately
Place in an ungreased 26 x 40 cm baking dish and bake in a preheated oven (200°C) for 40 minutes or until golden brown
Remove from oven, let cool, and unmold onto a cloth. Reserve
Prepare the cream: In a saucepan, mix together the cornstarch and sugar
Add the egg yolks mixed with milk and bring to a boil, stirring constantly until it thickens
Remove from heat and let cool, covered with plastic wrap to prevent skin formation
Cover a large glass or crystal bowl with a piece of pie crust, spread some coconut flake on top, and add a layer of chocolate chips and cream
Repeat the layers ending with chocolate chips
Chill in refrigerator
Remove 10 minutes before serving
Serves 12.
