1 package of chocolate sandwich biscuits
4 tablespoons of softened butter
1/4 cup of chopped hazelnuts
2 tablespoons of cocoa powder
Filling
1 envelope of unsweetened gelatin
1 cup of coconut milk
1 can of sweetened condensed milk
200g of grated coconut
1 can of whipped cream
Topping
Crunchy chocolate chip cookies
100g of melted milk chocolate
1 package of chocolate sandwich biscuits
4 tablespoons of softened butter
1/4 cup of chopped hazelnuts
2 tablespoons of cocoa powder
Filling
1 envelope of unsweetened gelatin
1 cup of coconut milk
1 can of sweetened condensed milk
200g of grated coconut
1 can of whipped cream
Topping
Crunchy chocolate chip cookies
100g of melted milk chocolate
In a blender, blend the biscuits
In a bowl, mix together the blended biscuit crumbs, butter, hazelnuts, and cocoa powder to obtain a crumb mixture
Use the crumb mixture to line the bottom of a 22cm diameter cake pan with a removable base, pressing firmly
Set aside
Filling
Hydrate and dissolve the gelatin according to package instructions
Let it cool down
In a blender, beat together coconut milk, sweetened condensed milk, grated coconut, and whipped cream
Add the dissolved gelatin
Place the filling over the reserved cake mixture and refrigerate until firm
Topping
Distribute the cookies and melted chocolate chips over the cake.
