John Myers
Torta De Abacaxi (pineapple Coconut Biscuit)
The perfect torta de abacaxi (pineapple coconut biscuit) recipe with a picture and simple step-by-step instructions.
cream
- 5 tsp Sweetened condensed milk
- 10 Pc. Ladyfingers
- 200 ml Coconut milk
- 200 ml Cream
- 1 tsp Powdered sugar
- Desiccated coconut
- 1 Can Sweetened condensed milk
- 1 Can Milk
- 1 Can Cream
- 2 Pc. Egg yolk
- 1 tbsp Food starch
- Peel the pineapple and cut into very small pieces. Cook in a saucepan while stirring until the pieces are soft. (This can take an hour.) Take the pot off the stove and set it aside. Briefly mix the ingredients for the cream in a blender. Then heat the mixture in a saucepan, stirring constantly, until it turns into a cream (caution burns quickly, preferably less heat and more time, but it has to simmer.) To serve (e.g. in 5 large wine glasses) first the glasses Spread the boiled, sweetened condensed milk thinly on the bottom. Then put two ladyfingers soaked in coconut milk in each of the glasses and press down gently. Spread the cooked pineapple evenly on top. Then distribute the cream evenly over the glasses and put the glasses in the fridge for at least 3-4 hours. Just before serving, whip the cream with the icing sugar until stiff. Distribute evenly over the glasses and sprinkle with desiccated coconut.
Facebook Comments