Recipe by Chef Dima Daraghmeh
1. Crush the Coconut Pasticceria pieces in a food processor and lay it on a pan (or serving cups) then refrigerate it for 10-15 minutes.
2. Mix together in a bowl the milk, sugar, corn starch, coconut flakes and vanilla then pour the mixture into a saucepan on a medium heat and whisk everything together until the corn starch is dissolved, then you add the cream and whisk over medium heat continuously for about 10 minutes until the mixture has thickened to a pudding consistency. When done, pour the mixture over the Pasticceria layer (You can do multiple layers) and refrigerate for 5 hours, garnish with fruits and now it’s ready to be served!
Serves: 6-8 people
Duration: 6-7 hours
Product: Patisserie Coconut
