Coconut Mousse Slice
Into a pan, add the condensed milk and the corn starch, mix until combined.Add the table cream and the milk, mix very quickly. Add the coconut milk and the grated coconut, mix very well and turn the heat at medium temperature, stir nonstop until thickened.Once it's thickened, turn off the heat.Grease a baking tin with oil or coconut oil, use a paper towel to spread and remove the excess oil.Pour the mousse mixture into the baking tin and spread well, leaving it as flat as possible.Cover with a plastic bag touching the mixture and let it chill in the fridge for 3 to 4 hours.Unmold, run a knife along the edges if it's stuck.Sprinkle grated coconut to taste for garnishing.Serve.
Ingredientes
- 1 Can of Condensed Milk (395g)
- 4 Tablespoons of Corn Starch
- 1 Pack of Table Cream (200g)
- 1 Cup of Milk (200ml)
- 1 Bottle of Coconut Milk (200ml)
- 100g of Grated Coconut
Modo de Fazer
Into a pan, add the condensed milk and the corn starch, mix until combined.
Add the table cream and the milk, mix very quickly. Add the coconut milk and the grated coconut, mix very well and turn the heat at medium temperature, stir nonstop until thickened.
Once it's thickened, turn off the heat.
Grease a baking tin with oil or coconut oil, use a paper towel to spread and remove the excess oil.
Pour the mousse mixture into the baking tin and spread well, leaving it as flat as possible.
Cover with a plastic bag touching the mixture and let it chill in the fridge for 3 to 4 hours.
Unmold, run a knife along the edges if it's stuck.
Sprinkle grated coconut to taste for garnishing.
Serve.
