Coconut, Lemon, and Chocolate Frozen Pudding

Name: Coconut, Lemon, and Chocolate Frozen Pudding
Yield: 10
Ingredients: 6 eggs; 1 1/4 cups (chopped) of pecans; 2 tablespoons of cornstarch; 1 bottle of coconut milk (200 ml); 2 cups of milk; 1 cup of shredded coconut; 4 lemons (zest and juice); 2 cups of heavy cream; 200g of semi-sweet chocolate chips

1
6 eggs
2
1 1/4 cups (chopped) of pecans
3
2 tablespoons of cornstarch
4
1 bottle of coconut milk (200 ml)
5
2 cups of milk
6
1 cup of shredded coconut
7
4 lemons (zest and juice)
8
2 cups of heavy cream
9
200g of semi-sweet chocolate chips

Ingredients

1
6 eggs
2
1 1/4 cups (chopped) of pecans
3
2 tablespoons of cornstarch
4
1 bottle of coconut milk (200 ml)
5
2 cups of milk
6
1 cup of shredded coconut
7
4 lemons (zest and juice)
8
2 cups of heavy cream
9
200g of semi-sweet chocolate chips

Directions

1
Beat the eggs in a mixer with 1 cup of pecans and cornstarch until smooth
2
In a saucepan, heat the coconut milk, milk, and shredded coconut over medium heat, whisking constantly, until it thickens
3
Pour the mixture over the egg mixture and beat well
4
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens
5
Let it cool, then refrigerate for at least 4 hours
6
Mix in the lemon zest and juice
7
Beat the heavy cream with the remaining pecans until stiff peaks form
8
Mix delicately into the coconut mixture and refrigerate for at least 4 hours
9
Melt the chocolate in a double boiler
10
After it cools, beat the frozen pudding mixture in a mixer until smooth
11
In a serving dish, cover the bottom with melted chocolate and top with the frozen pudding
12
Freeze until firm, then sprinkle with shredded coconut.