2 cups of coconut milk
6 tablespoons of cornstarch
5 tablespoons of all-purpose flour
4 eggs
2 packages of champagne biscuits
1/4 cup of white wine
3/4 cup of water
Topping:
1 cup of fresh heavy cream
2 cups of shredded coconut
2 cups of coconut milk
6 tablespoons of cornstarch
5 tablespoons of all-purpose flour
4 eggs
2 packages of champagne biscuits
1/4 cup of white wine
3/4 cup of water
Topping:
1 cup of fresh heavy cream
2 cups of shredded coconut
In a saucepan, mix together the coconut milk, cornstarch, and flour
Bring to medium heat, whisking constantly until it thickens
Remove from heat, stir in lightly beaten eggs
Return to low heat, whisking continuously until it thickens
Remove from heat and let cool
Quickly soak the biscuits in the wine mixture with water and arrange them at the bottom of a mold
Layer a coat of cream and another layer of biscuits
Repeat the operation, ending with the biscuits
Chill for at least six hours
Dismantle the pudding
In a blender, whip the heavy cream until stiff peaks form
Cover the pudding with the whipped cream and sprinkle with shredded coconut.
