2 cups (ch) of coconut milk
6 tablespoons (sopa) of sugar
5 tablespoons (sopa) of cornstarch
4 eggs
2 packages of champagne cookies
1/4 cup (ch) of white wine dessert
3/4 cup (ch) of water
Frosting
1 cup (ch) of fresh whipped cream
2 cups (ch) of coconut flakes
2 cups (ch) of coconut milk
6 tablespoons (sopa) of sugar
5 tablespoons (sopa) of cornstarch
4 eggs
2 packages of champagne cookies
1/4 cup (ch) of white wine dessert
3/4 cup (ch) of water
Frosting
1 cup (ch) of fresh whipped cream
2 cups (ch) of coconut flakes
In a saucepan, combine the coconut milk, sugar and cornstarch
Stir until dissolved
Bring to medium heat, whisking constantly, until boiling
Remove from heat, add lightly beaten eggs and stir
Return to heat, whisking until thickened
Remove from heat and let cool
Soak the cookies in the wine mixture with water and place them at the bottom of a 9-inch springform pan lined with parchment paper
Alternate layers of cookies and frosting, ending with a layer of cookies
Cover with plastic wrap and refrigerate for six hours
Remove from refrigerator and remove sides of springform pan
Remove parchment paper
In a blender or food processor, whip the whipped cream until stiff peaks form
Top with whipped cream and sprinkle with shredded coconut
Serve chilled.
