200 g dark chocolate
100 g butter 125 g coconut
20 cl coconut milk
150 g condensed milk 120 g sweet
shuffleboard Breton (you can replace them with ladyfingers, or rocks macaroon coconut)
Melt the chocolate, broken into pieces with diced butter in the microwave. Brittany mix shuffleboard.
Mix in a bowl of coconut milk and condensed milk, stir in the melted chocolate with butter and grated coconut (except 2 tablespoons).
Line a loaf pan with plastic wrap, pour half the mixture and place in freezer 15 minutes. Arrange the biscuits then mixed into an even layer, then cover the rest of the preparation. Put 12h in the fridge.
Turn the terrine and remove the plastic wrap. Garnish with remaining coconut and possibly favors and silver beads and serve.
(source max kitchen)
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