Perfect for coconuts
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You want a delicious and refreshing dessert, then choose a coconut perfect, which has a spectacular taste and a lovely look.
80 g old
100 g coconut milk
30 ml coconut liqueur
250 ml fresh
300 g of flour
200 ml white wine
1 batch of cinnamon
Method of preparation
Beat the yellows in bain-marie with 30 g of sugar until you get a thicker cream. Gradually add the coconut milk, then allow the composition to cool, stirring continuously.
Add the coconut liqueur, and whisk well. Put the mixture in a paper-lined check and leave it in the freezer overnight.
Wash the cherries well, remove the seeds and bring them to a boil with the white wine, sugar and cinnamon. Serve the perfect cold coconut with cherry sauce.