100g of biscuit crumbs
1 tablespoon of unsweetened cocoa powder
50g of butter
1 package of cream cheese (200g)
1 can of heavy cream
3/4 cup of sugar
1 tablespoon of unflavored gelatin
1 tablespoon of water
50g of shredded coconut
Cocoa flakes for decorating
100g of biscuit crumbs
1 tablespoon of unsweetened cocoa powder
50g of butter
1 package of cream cheese (200g)
1 can of heavy cream
3/4 cup of sugar
1 tablespoon of unflavored gelatin
1 tablespoon of water
50g of shredded coconut
Cocoa flakes for decorating
Preheat the oven to 220°C
In a food processor, grind the biscuits and mix with the cocoa powder and butter until a crumbly mixture forms
Press the mixture into the bottom of a 15cm diameter cake pan
Bake in the preheated oven for 10 minutes
Let it cool completely
In a blender, beat the cream cheese, heavy cream, and sugar
Soak the gelatin in water and dissolve in a bain-marie
Mix with the shredded coconut
Place on top of the cake and refrigerate for at least 3 hours
Deseed and decorate with cocoa flakes
