Ingredients:
Biscuit crumble
- 1 package of Isabela Milk Chocolate Mousse Biscuits
- 1 package of Maizena Isabela Biscuits
- 50g cashew nuts, crushed
Coconut baskets
- 1 package of Maisena Isabela Biscuits
- 4 tablespoons of margarine
- 60g of sugar
- 2 whites
- 5 tablespoons of wheat flour
- 1 cup (tea) grated coconut
To go with
- Strawberry ice cream
- Mint leaves
Preparation mode:
Start by preparing the coconut baskets. Place the cornstarch biscuit in the processor and blend until crumbly.
Pour the biscuit crumbs, margarine, sugar, egg whites, wheat flour and coconut into a deep bowl and mix until you obtain a homogeneous dough. Cover with aluminum foil and refrigerate for 2 hours.
Remove from the refrigerator and shape the coconut baskets using pie molds. Repeat the operation until you have 6 baskets. Place in a preheated medium oven (180ºC) for 20 minutes or until golden. Remove from the oven, let cool, unmold and set aside.
Prepare the stuffed biscuit crumbs. Place the stuffed biscuit in the processor and blend until crumbly. In a small bowl, add the biscuit crumbs filled with cashew nuts, mix gently and set aside.
Assemble the baskets as follows. Place on an individual plate, fill with strawberry ice cream or another flavor of your choice, sprinkle the cookie crumbs filled with cashew nuts on top, decorate with mint leaves and serve.
- Yield: 6 baskets
- Preparation time: 1 hour