Cake Crust
1 package of chocolate-filled cookie crumbs
50g of unsalted butter, softened
Filling
1 can of sweetened condensed milk
2 tablespoons of cornstarch dissolved in 1 cup of whole milk
1 large egg
1/4 cup of grated coconut
50g of shredded coconut
Topping
200g of semisweet chocolate chips, chopped
1/2 can of heavy cream
Cake Crust
1 package of chocolate-filled cookie crumbs
50g of unsalted butter, softened
Filling
1 can of sweetened condensed milk
2 tablespoons of cornstarch dissolved in 1 cup of whole milk
1 large egg
1/4 cup of grated coconut
50g of shredded coconut
Topping
200g of semisweet chocolate chips, chopped
1/2 can of heavy cream
Cake Crust
In a blender, process the cookie crumbs until fine
Add the softened butter and work the mixture until it forms a crumbly texture
Line the bottom and sides of a 22cm diameter springform pan with the crust and bake in a preheated oven at 220°C for 10 minutes
Let cool completely
Filling
In a saucepan, combine sweetened condensed milk, cornstarch dissolved in whole milk, egg, and grated coconut
Cook over medium heat, stirring constantly, until thickened
Let the filling cool completely
Topping
Melt the chocolate in a double boiler and mix with heavy cream
Assembly
Refrigerate the cake crust with the coconut cream filling and top with melted chocolate
Chill before serving.
