2 cups (chipped) of heavy cream
6 tablespoons of cornstarch
5 tablespoons of corn syrup
4 egg yolks
2 packages of champagne cookies
1/4 cup (chipped) of white wine
1/2 cup (chipped) of water
Cream topping
1 cup (chipped) of heavy cream
2 cups (shredded) of coconut
2 cups (chipped) of heavy cream
6 tablespoons of cornstarch
5 tablespoons of corn syrup
4 egg yolks
2 packages of champagne cookies
1/4 cup (chipped) of white wine
1/2 cup (chipped) of water
Cream topping
1 cup (chipped) of heavy cream
2 cups (shredded) of coconut
In a medium-sized saucepan, combine the coconut milk, cornstarch, and corn syrup
Heat over medium heat, whisking constantly until it thickens
Remove from heat, add slightly beaten egg yolks, and whisk until well combined
Return to low heat, whisking constantly until thickened, then remove from heat
Allow to cool slightly
Dip the cookies rapidly in the wine mixture with water, then place them at the bottom of a mold
Lay a layer of cream topping and another of cookies
Repeat the operation, finishing with the cookies
Chill for at least six hours
Dismantle the pie
In a blender, whip heavy cream until stiff peaks form
Top the pie with whipped cream and sprinkle with shredded coconut.
