For the filling
1/4 cup of grated coconut (45 g)
3 tablespoons of cornstarch
2 eggs
1 1/2 cups of milk (360 ml)
1 tablespoon of vanilla extract
2 cups of pineapple chunks (360 g)
1 package of champagne biscuits with fine grated coconut (180 g)
For the filling
1/4 cup of grated coconut (45 g)
3 tablespoons of cornstarch
2 eggs
1 1/2 cups of milk (360 ml)
1 tablespoon of vanilla extract
2 cups of pineapple chunks (360 g)
1 package of champagne biscuits with fine grated coconut (180 g)
Line a 5x9x20 cm English pound cake mold with plastic wrap and reserve
Prepare the filling: in a mixer, beat the coconut with cornstarch and eggs until you get a creamy and white mixture (approximately 2 minutes)
Transfer to a medium saucepan and reserve
In a small saucepan, heat the milk over high heat until it boils (approximately 3 minutes)
Pour over the reserved mixture, add vanilla extract, and mix well
Cook over medium heat, stirring constantly, until it thickens slightly (approximately 2 minutes)
Let cool
Distribute half of the pineapple chunks at the bottom of the reserved mold
Arrange the biscuits side by side on top of the pineapple layer and cover with half of the cooled cream
Continue alternating layers, finishing with a biscuit layer
Cover with plastic wrap and refrigerate until firm (approximately 4 hours)
Unmold onto a plate, remove the plastic wrap, and serve immediately
156 calories per slice
