Fruit desserts are always devoured! After all, no one can resist the subtle and refreshing sweetness of fruit. The next recipe, therefore, should be the pineapple and coconut ice cream cake. Condensed milk, coconut milk and shortcrust pastry are in the list of ingredients, which guarantees only one thing: it will be impossible to eat just one piece, because this dessert will be irresistible. See the method of preparation:
Coconut and pineapple ice cream cake
Time: 1h (+4h in the fridge)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 pack of crushed chocolate shortbread biscuits (170g)
- 1 egg white
- 2 tablespoons butter
- 1 can of sliced pineapple in syrup (450g)
- Burnt grated coconut for dusting
Filling
- 1 1/2 cans of condensed milk
- 1/2 cup milk (tea).
- 2 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla essence
Preparation method:
- In a bowl, mix the shortcrust pastry, egg white and butter until the mixture forms a very moist crumb.
- Spread it on the bottom of a 24 cm diameter springform pan, pressing with your fingers.
- Bake in a preheated medium oven for 8 minutes or until cooked through. Book.
- For the filling, heat the condensed milk, milk, coconut milk, egg yolks, cornstarch and butter over medium heat, stirring constantly until thickened.
- Turn off, add the vanilla essence and mix well.
- Pour into the mold over the dough and place in the refrigerator for 3 hours.
- Remove and arrange the pineapple slices on the filling.
- Place in the refrigerator for another 1 hour.
- Remove, unmold and sprinkle with burnt shredded coconut to serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
