One and a half cups all-purpose flour
One can of condensed milk
Five eggs
Two cups whole milk
Two tablespoons unsweetened cocoa powder
Two layers
Three tablespoons unsalted butter, softened
One cup shredded coconut
Three layers
Eight tablespoons unsalted butter, softened
Five large egg whites
Four tablespoons unsalted butter for caramelizing
One and a half cups all-purpose flour
One can of condensed milk
Five eggs
Two cups whole milk
Two tablespoons unsweetened cocoa powder
Two layers
Three tablespoons unsalted butter, softened
One cup shredded coconut
Three layers
Eight tablespoons unsalted butter, softened
Five large egg whites
Four tablespoons unsalted butter for caramelizing
Mix the ingredients for the first layer
Heat and cook over low heat, stirring constantly, until a creamy consistency is reached
Place in a rectangular pan that can be served at room temperature
For the second layer, caramelize three tablespoons of unsalted butter
Add shredded coconut
Mix well
Serve on a plate or serving board
Let it cool and crush with a meat grinder or rolling pin
For the third layer, mix egg whites with eight tablespoons of unsalted butter, heat over low heat, stirring constantly, until warm
Beat with an electric mixer at maximum speed until stiff peaks form
In a separate bowl, caramelize four tablespoons of unsalted butter
Pour over the whipped cream and beat quickly
Cover the cream with crushed nuts and finally place the whipped cream on top
Refrigerate
Our kitchen experimented by putting the plate in the freezer to obtain a firmer cream, and we achieved excellent results.
