Ingredients
For the dough:
3 egg(s)
some salt
100 g sugar
60 g butter, soft
130 g flour
1 1/2 tbsp cocoa powder
1/2 pack baking powder
75 ml water
For the topping:
1/2 pack pudding powder, cream , or 20 g cornstarch
50 g sugar
125 ml coconut milk
50 ml pineapple juice
25 g desiccated coconut
150 ml sour cream
For decoration:
1 tbsp apricot jam, or honey 25 g desiccated coconut
Preparation
The amount is enough for a small tray (approx. 20 x 30 cm, 4 – 5 cm deep).
Prepare the filling first because it then needs to cool down.
Mix the pudding powder (or cornstarch) with sugar.
Gradually stir with 3 tablespoons of cold coconut milk until smooth.
Bring the remaining coconut milk to the boil. Add the mixed powder and cook while stirring for at least 1 minute.
Then add the pineapple juice and grated coconut and cook for another minute.
Allow to cool while stirring constantly. Then add the sour cream and stir with a whisk until smooth.
Dough: Preheat oven to 180 degrees Celsius.
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