INGREDIENTS
METHOD
- 200 gm coconut milk powder
- 400 ml fresh cream
- 1 cup desiccated coconut
- 1 1/2 cup white chocolate (grated)
- 1 cup whipping cup
- 1 tbsp Gelatin (soaked in warm water)
- 1 tin condensed milk
- 1/2 cup almonds or hazelnuts (skinless/chopped)
METHOD
- Whisk the whipping cream well till fluffy. Then add fresh cream to it and whisk again.
- Pour the condensed milk into the mixture.
- Soak the gelato in warm water for few minutes or cook over a slow flame until it dissolves to a clear liquid.
- Then, whisk in the coconut milk powder little by little.
- To this mixture, add the prepared gelatin to the mixture and stir well with a spatula.
- Now, add the desiccated coconut and grated chocolate. Mix the mixture well with a spatula.
- Pour half the mixture into a pudding tray. Evenly spread the almonds or hazelnuts.
- Pour the remaining half of the mixture.
- Keep in the refrigerator until firmly set.
- You can decorate with nuts, desiccated coconut or even halved store-bought Raffaello 's.