Ingredients:
– 1 packet of cornstarch biscoito
– 50 grams of margarine
– 1 can of condensed milk
– 2 colheres (soup) of milho amido
– 1 1/2 xícara (chá) of milk
– 1 ovo gem
– 50 grams of grated coconut – 200 grams of chopped medium bitter chocolate
– 1/2 can of cream of milk
Preparation mode:
Prepare the non-liquefying dough, beating the biscuits until you get a farinha. Join the margarine and work the dough to form a farofa.
Line the bottom and the sides in a 22 cm diameter shape and lightly bake in the oven, pre-baked, at 220 ºC for 10 minutes.
Let cool. For the recheio, in a panela, place the condensed milk, or dissolved milk starch, the gem, or grated coconut.
Lightly cooked, mix without stopping, even thicken. Let cool. Melt the chocolate in a bain-marie and mix the milk cream to make the coverage. Finally, coat the dough with the coconut cream and cover with the chocolate.
Mild to freeze. Decorate with shredded coconut or chocolate chips.
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