- a bank of coconut milk - 1 piece (400 g)
- a bank of condensed milk - 1 piece (420 g)
- finely grated lime peel - 1 st. a spoon
- salt - 1/4 teaspoons
- Chilled Fat Cream - 1 1/2 Cups
- sweetened coconut chips - 1/2 cup
- mango - 1 piece
1. Layer the bread pan with parchment paper, leaving the canopies on each side. Prepare a large bowl of iced water, set aside. 2. Fry the coconut chips in the oven at 175 degrees on a baking sheet for 8-10 minutes. 3. In a medium saucepan, mix the coconut milk and the condensed milk together. Bring the mixture to a boil over high heat. Reduce the heat and cook until the mixture begins to thicken, about 10 minutes. 4. Remove from heat and mix with salt and finely grated lime. 5. Place the pan in a bowl of iced water and stir the mixture until it has cooled, about 5 minutes. 6. In a large bowl, beat the fatty cream into a thick foam. Gently mix the whipped cream with the milk mixture. 7. Pour the resulting mass into the prepared mold. Sprinkle on top with toasted coconut shavings. Freeze the dessert until ready, placing it in the freezer for 6 hours or overnight. 8. Before serving, let the sevenfold stand at room temperature for 20 minutes. Cut the mango into thin slices. Turn dessert over on a dish, remove parchment paper, decorate with lime slices and serve.
Servings: 12