Passion Fruit Mousse

Name: Passion Fruit Mousse
Yield: 8
Ingredients: 2 packages of Maisena-type biscuits; Whipped Cream; 1 liter of heavy cream; 1 cup (cha) of grated coconut; Cream; 1 can of condensed milk; 1 can of heavy cream; 1 can of concentrated passion fruit juice (use the can of condensed milk as a measure); Cobertura; 1/2 cup (cha) of concentrated passion fruit juice; 1/2 cup (cha) of water; 1 cup (cha) of grated coconut; 1 tablespoon of cornstarch; Polpa from 2 passion fruits

1
2 packages of Maisena-type biscuits
2
Whipped Cream
3
1 liter of heavy cream
4
1 cup (cha) of grated coconut
5
Cream
6
1 can of condensed milk
7
1 can of heavy cream
8
1 can of concentrated passion fruit juice (use the can of condensed milk as a measure)
9
Cobertura
10
1/2 cup (cha) of concentrated passion fruit juice
11
1/2 cup (cha) of water
12
1 cup (cha) of grated coconut
13
1 tablespoon of cornstarch
14
Polpa from 2 passion fruits

Ingredients

1
2 packages of Maisena-type biscuits
2
Whipped Cream
3
1 liter of heavy cream
4
1 cup (cha) of grated coconut
5
Cream
6
1 can of condensed milk
7
1 can of heavy cream
8
1 can of concentrated passion fruit juice (use the can of condensed milk as a measure)
9
Cobertura
10
1/2 cup (cha) of concentrated passion fruit juice
11
1/2 cup (cha) of water
12
1 cup (cha) of grated coconut
13
1 tablespoon of cornstarch
14
Polpa from 2 passion fruits

Directions

1
Make the whipped cream: beat the heavy cream until it forms firm peaks and add the grated coconut gradually
2
Mix well and refrigerate
3
For the cream, mix the ingredients and refrigerate for 15 minutes
4
Make the topping: put all the ingredients in a saucepan and cook over low heat until thickened, stirring constantly
5
Assemble: in a refrigerator dish make a layer of cream, cover with a biscuit and spread the whipped cream
6
Repeat the layers and finish with whipped cream
7
Top, spread the topping and refrigerate for 3 hours and 30 minutes
8
Serve chilled.