Ingredients:
Coconut cream
1 can of MOÇA® Milk 395g
1 can of NINHO® Forti+ Integral Liquid Milk (use the empty MOÇA Milk can to measure)
200ml coconut milk
3 excited
2 tablespoons of cornstarch (cornstarch)
100g unsweetened grated coconut
chocolate cream
200g NESTLÉ® CLASSIC® Dark Chocolate
1 box of NESTLÉ® Milk Cream (200g)
Assembly
2 packages of TOSTINES® Maisena Biscuits
3 PRESTÍGIO® chocolates, chopped
unsweetened grated coconut for decoration
Preparation mode:
Coconut cream
In a pan, mix the condensed milk, powdered milk, coconut milk, egg yolks, cornstarch and grated coconut. Place over medium heat and stir constantly until the cream thickens. Reserve.
chocolate cream
In a container, melt the semi-sweet chocolate in a bain-marie or in the microwave every 30 seconds. Let it cool a little and then mix it with the cream and sugar. Mix well until you obtain a homogeneous chocolate cream and set aside.
Assembly
In a heatproof container, place a layer of biscuits at the bottom of the dish and pour half of the coconut cream over the biscuits and spread it evenly. Add a layer of cookies on top of the coconut cream and then pour half of the chocolate cream over the cookies, also spreading it evenly. Continue alternating layers of cookies, coconut cream and chocolate cream until you end up with a layer of chocolate cream.
Decorate the top with grated coconut and chopped PRESTIGIO chocolate pieces. Refrigerate for at least 2 hours so that the pavé sets. Serve chilled.
Ingredients:
Coconut cream
1 can of MOÇA® Milk 395g
1 can of NINHO® Forti+ Integral Liquid Milk (use the empty MOÇA Milk can to measure)
200ml coconut milk
3 excited
2 tablespoons of cornstarch (cornstarch)
100g unsweetened grated coconut
chocolate cream
200g NESTLÉ® CLASSIC® Dark Chocolate
1 box of NESTLÉ® Milk Cream (200g)
Assembly
2 packages of TOSTINES® Maisena Biscuits
3 PRESTÍGIO® chocolates, chopped
unsweetened grated coconut for decoration
Preparation mode:
Coconut cream
In a pan, mix the condensed milk, powdered milk, coconut milk, egg yolks, cornstarch and grated coconut. Place over medium heat and stir constantly until the cream thickens. Reserve.
chocolate cream
In a container, melt the semi-sweet chocolate in a bain-marie or in the microwave every 30 seconds. Let it cool a little and then mix it with the cream and sugar. Mix well until you obtain a homogeneous chocolate cream and set aside.
Assembly
In a heatproof container, place a layer of biscuits at the bottom of the dish and pour half of the coconut cream over the biscuits and spread it evenly. Add a layer of cookies on top of the coconut cream and then pour half of the chocolate cream over the cookies, also spreading it evenly. Continue alternating layers of cookies, coconut cream and chocolate cream until you end up with a layer of chocolate cream.
Decorate the top with grated coconut and chopped PRESTIGIO chocolate pieces. Refrigerate for at least 2 hours so that the pavé sets. Serve chilled.
