Excellent dessert with cocoa cake base and coconut cream.
recipe,photo-recipe,coconut milk,grated coconut,spelt flour,Cream deserts
No. of servings
1 h. 10 min.
|baking powder for gingerbread||1||tsp||1||teaspoon|
|whole milk 3.5%||¾||cup||200||milliliters|
|whole milk 3.5%||6.75||tbsp||1||decilitre|
Beat room-temperatured butter with sugar until creamy.
Gradually stir in the remaining ingredients.
Spread the dough over a parchment paper lined in a baking tin.
Bake for 40 minutes at 180 °C.
In a double bottom pot, bring to the boil both kind of milk, grated coconut, and sugar while stirring occasionally. Pour the semolina in while stirring frequently. Cook and stir until it becomes dense.
unsalted butter 6.25 oz (180 g)
Mix butter with warm cream. Evenly spread the cream over the cake base.
Place it in the refrigerator for few hours.