Ingredients
Black bark
– 220 g of flour
– 1/2 bag of baking powder
– 30 g of cocoa powder
– 70 g of sugar (crystal)
– 50 ml of milk + 20 ml of milk
– 100 g of butter or margarine
Coconut shell
– 200 g flour
– 1/2 bag Docela baking powder
– 50 g Dolcela coconut flour
– 70 g sugar (crystal)
– 50 ml milk + 20 ml milk
– 100 g margarine or butter
Black filling
– 400 ml of milk
– 4 spoons of sugar (crystal)
– 1 spoon of rum
– 1 chocolate pudding
– 50 g of chocolate
– 125 g of margarine
Coconut filling
– 400 ml of milk
– 4 tablespoons of sugar
– 1 Premium coconut pudding
– 50 g of white chocolate
– 4 tablespoons of coconut
– 125 g of margarine
– coconut for sprinkling
Preparation
For the black crust:
Mix all dry ingredients, first add melted fat or margarine, mix and only then add milk, I used about 60 ml. Maybe you will need 50 or 70, so take it easy, it all depends on the flour and cocoa.
It is important that the dough is soft and not sticky.
Divide the dough into 2 parts, roll out 2 crusts 20×30 cm in size and bake on an inverted baking sheet on which you have placed baking paper. They are baked at 200 degrees for 10 minutes.
For white skins, coconut skin, do the same as with black skins.
Bake at 200 degrees for 10 minutes, as soon as you see the ends of the crust starting to turn brown, take them out of the oven, they must remain white.
Filling black:
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