I propose to prepare a chocolate cake with coconut cream for the new year's table. It is easy to prepare it and the process itself does not take much time. In addition, it is tender and low-fat, and at the same time quite satisfying.
Gelatin pour 60 ml of water and leave to swell for 30 minutes.
Pour 4oo ml of milk into a saucepan with a thick bottom, add sugar and coconut shavings. Stir, heat to a boil and cook for 5 minutes.
Mix the rest of the milk thoroughly with the pudding powder and pour in a thin stream, stirring constantly, into the coconut mass. Cook, stirring constantly, until thickened.
Remove from heat and cool to 80 degrees. Add the swollen gelatin and stir. Add the diced butter.
Punch with a blender until smooth and smooth.
Form the size of 19 × 19 cm cover with film. Place the cookies with a flat surface facing down.
Put half of the coconut mass and smooth.
Lay the tubes, press them lightly.
I was greedy with the tubes. Put a little more, reducing the distance between them.
Cover with the remaining cream. Level it out.
Cover the cookies with a flat surface facing up. Place in the refrigerator for a few hours.
Turn to a plate, remove the film and cover with icing. You can take it ready-made or cook it yourself. Or pour over melted chocolate.
To give a new year's look, I sprinkled powder through a stencil.
Allow to infuse in the refrigerator for 6 hours, or better all 12.