Ingredients:
Champagne biscuit
1 pineapple
1 Box of condensed milk
1 tablespoon of butter
1 teaspoon of vanilla extract
1 egg yolk sifted
1 tablespoon of cornstarch (Maizena)
1 box of cream
2 tablespoons of sugar
1 pack of unsweetened shredded coconut
How to prepare
Prepare the sweet pineapple: Peel and chop the pineapple into small pieces. Heat it with 1 tablespoon of sugar and cook until it turns soft and golden.
First Layer: Line the bottom of a dish with champagne biscuits. Dip the biscuits with sweet pineapple syrup. Do not soak. Just moisten a bit.
Second Layer: On top of biscuits, pour the sweet pineapple without the syrup.
Third Layer: In a pan, heat the condensed milk, vanilla, egg yolk and cornstarch. Stir until boiling and begin to loosen the bottom of the pan, like a squashy "brigadeiro". Pour this porridge the pineapple sweet.
Fourth Layer: Beat in a mixer, slightly, the cream without serum with 1 tablespoon of sugar, just for the sugar to be mixed. Pour over the sweet. Add grated coconut and take for the fridge, preferably from one day to another.
Then just enjoy!
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