2 large eggs
1 tablespoon of wheat flour
1 can of condensed milk
1 cup of whole milk
1/2 can of half-and-half cream
1 can of crushed pineapple in syrup
1 cup of pineapple juice
1/2 cup of rum
1 package of champagne cookies
200g of shredded coconut
2 large eggs
1 tablespoon of wheat flour
1 can of condensed milk
1 cup of whole milk
1/2 can of half-and-half cream
1 can of crushed pineapple in syrup
1 cup of pineapple juice
1/2 cup of rum
1 package of champagne cookies
200g of shredded coconut
In a saucepan, whisk together the eggs, flour, condensed milk, and whole milk
Bring to a boil and cook while stirring constantly until thickened
Remove from heat and gently stir in the half-and-half cream
Mix the pineapple juice with rum and soak the cookies
In a refrigerator, alternate layers of cream, cookies, and pineapple
Finish with cream and top with shredded coconut.
