100g of all-purpose flour biscuits
50g of unsalted butter
1 package (200g) of cream cheese
1 can of heavy cream
3/4 cup (ch) of grated coconut
1 tablespoon of unflavored gelatin
1 tablespoon of water
50g of shredded coconut
Coconut flakes for decorating
100g of all-purpose flour biscuits
50g of unsalted butter
1 package (200g) of cream cheese
1 can of heavy cream
3/4 cup (ch) of grated coconut
1 tablespoon of unflavored gelatin
1 tablespoon of water
50g of shredded coconut
Coconut flakes for decorating
1
Preheat the oven to 220°C
In a food processor, grind the biscuits and mix with butter until it forms a crumbly mixture
2
Line the bottom of a 15cm diameter mold with the crumbs, pressing well
Bake for 10 minutes
Let cool completely
3
In a blender, beat the cream cheese, heavy cream, and grated coconut
Hydrate the gelatin in water and dissolve it over low heat
Mix with shredded coconut
4
Place on top of the crumbs and refrigerate for at least 3 hours
Unmold and decorate with coconut flakes.
