Luciane Maria Schafranski, from Ponta Grossa, PR
Dough
1 1/2 cups of all-purpose flour
1/2 cup of cornstarch
1 egg
1 tablespoon of vanilla extract
1 tablespoon of baking powder
4 tablespoons of Primor butter at room temperature
4 tablespoons of sugar
Filling 1
350g of black plum pulp, seedless
2 tablespoons of sugar
1 tablespoon of cornstarch
Filling 2
Freshly grated coconut
1 can of condensed milk
2 egg yolks
1 tablespoon of vanilla extract
Luciane Maria Schafranski, from Ponta Grossa, PR
Dough
1 1/2 cups of all-purpose flour
1/2 cup of cornstarch
1 egg
1 tablespoon of vanilla extract
1 tablespoon of baking powder
4 tablespoons of Primor butter at room temperature
4 tablespoons of sugar
Filling 1
350g of black plum pulp, seedless
2 tablespoons of sugar
1 tablespoon of cornstarch
Filling 2
Freshly grated coconut
1 can of condensed milk
2 egg yolks
1 tablespoon of vanilla extract
Dough
Mix all the ingredients until a smooth dough forms
Line the bottom and sides of a transparent refrigerator dish, approximately 25 centimeters (square or oval)
Filling 1
Heat the plums with a little water and sugar over low heat
After cooking, dissolve the cornstarch in a little water and pour it over the plums until they thicken
Reserve to cool
Filling 2
Combine the coconut, egg yolks, vanilla extract, and condensed milk in a bowl
Mix well
Finishing Touches
Place the plum filling first, followed by the coconut filling
If the filling becomes too runny, drain some of it
Bake until the bottom crust is lightly golden
Remove from oven, let cool, and refrigerate or freeze
Note: Make the fillings first.
