- chocolate chip cookies - 30 pieces (For the test :)
- salt - 1/4 teaspoons
- grated coconut - 1/3 Glass (sweetened)
- Butter - 5 Art. spoons (melted and cooled)
- grated coconut - 1 3/4 Glass (For sprinkling and filling :)
- whole milk - 2 3/4 Cups
- large egg yolk - 4 pieces
- sugar - 1/2 cup
- cornstarch - 1/3 cup
- extract of vanilla - 3/4 Teaspoons
- salt - 1/2 teaspoonfuls
- thick cream - 1 1/2 cups
Prepare the dough. Preheat the oven to 160 degrees. In the food processor combine the biscuits and salt. While the combine is working, slowly pour in the oil. Beat until the mixture looks like wet sand. Add grated coconut. Put the dough into a baking dish. Bake for about 25 minutes. Allow to cool completely in the form. Prepare the powder. Increase the oven temperature to 175. Lay out 1/2 cup of coconut chips on a baking sheet. Bake until golden brown, 10 to 12 minutes, stirring occasionally. Prepare the filling. Whisk the milk, egg yolks, sugar, starch, vanillin and salt in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Strain through a fine sieve into a large bowl and mix with 1 1/4 cup of coconut chips. Pour the filling on the cooled dough. Cool the cake in the fridge for 2 hours to 2 days, wrapping tightly. Whip the cream before serving. Decorate the cake with whipped cream and toasted coconut.
Servings: 8