Filling:
2 cups of milk
4 large egg yolks
2 tablespoons of cornstarch
2/3 cup of grated coconut
1 1/2 cups of shredded coconut
Filling: Mix the ingredients together and bring to a simmer. Remove from heat and let cool.
Masa:
5 tablespoons of butter
150 grams of semi-sweet chocolate, broken into pieces
1 cup of crushed biscuit crumbs
Filling:
2 cups of milk
4 large egg yolks
2 tablespoons of cornstarch
2/3 cup of grated coconut
1 1/2 cups of shredded coconut
Filling: Mix the ingredients together and bring to a simmer. Remove from heat and let cool.
Masa:
5 tablespoons of butter
150 grams of semi-sweet chocolate, broken into pieces
1 cup of crushed biscuit crumbs
To make the filling: Pour the milk into a glass bowl that can hold 4 cups
Heat in the microwave on high for 3 minutes or until the milk is hot but not boiling
While this is happening, mix together the egg yolks, cornstarch, and grated coconut in a medium-sized glass bowl
Gradually add the warm milk to the egg yolk mixture, whisking constantly
Add the shredded coconut and microwave on high for 1 minute
Mix well and cook for an additional 3 minutes or until thickened
Remove from heat and let cool in the refrigerator or freezer for 30 minutes
To make the crust: Mix together 4 tablespoons of butter with 90 grams of semi-sweet chocolate
Heat in the microwave on high for 1 to 2 minutes in a round cake pan that is 21 cm in diameter, until the chocolate has melted
Mix well until smooth
Add the crushed biscuit crumbs and mix until combined
Press the mixture into the bottom and sides of the cake pan
Refrigerate or freeze until firm
Fill with the coconut filling and refrigerate for 3 hours
To decorate: Mix together the remaining butter and chocolate in a small glass bowl
Heat in the microwave on high for 1 minute, or until melted
Use a spoon to create a design on top of the cake.
