1 cup of sugar
4 slices of pineapple
10 strawberries
1 mango
2 cups (about 8 oz) of shredded coconut
1 cup of water
2 cups (about 16 oz) of milk
1 cup (about 8 oz) of sweetened condensed milk
1 tablespoon of cornstarch
1 egg yolk
1 cup (about 8 oz) of coconut cream
400g of champagne biscuits
1 cup of sugar
4 slices of pineapple
10 strawberries
1 mango
2 cups (about 8 oz) of shredded coconut
1 cup of water
2 cups (about 16 oz) of milk
1 cup (about 8 oz) of sweetened condensed milk
1 tablespoon of cornstarch
1 egg yolk
1 cup (about 8 oz) of coconut cream
400g of champagne biscuits
1
Cut all the fruits into cubes
2. Reserve
3
In a saucepan, mix together the shredded coconut, water, and bring to a simmer until it's thin
4
Add the cubed fruits and let it cook for 1 minute
5
Drain the fruits well and reserve the syrup separately
6
Blend in a blender the milk, sweetened condensed milk, cornstarch, egg yolk, and coconut cream
7
Place the mixture in a saucepan and bring to a simmer, stirring constantly until it thickens
8
In individual serving dishes or a large bowl, alternate layers of cream, biscuits soaked in reserved syrup, and fruits
9
Decorate to taste and serve chilled.
