Description
Presents dessert "A La coconut" it turns out very tasty, tender, with a pronounced coconut flavor, but still useful.
Ingredients
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Coconut
1 piece
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Cheese
220 g
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Condensed milk
2 Tbsp
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Powdered sugar
2 Tbsp
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Yogurt
80 g
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Chocolate milk
30 g
Cooking
Choose the store with a heavy coconut it should not be cracked. Shake it near your ear, should gurgle, and the more liquid gurgles, the better. Three buds at the base of the coconut should be quite firm to the touch.
Try to pierce eyes of coconut with a sharp object, we find the soft, make a hole (I did it with a corkscrew :)) and pour water through it. Water you can drink, but I don't love her. Then the blunt side of a hatchet is necessary to hit the coconut until it forms a crack and the coconut broke into two halves (I have broken not quite exactly, probably should have shot at the same place).
Here is our coconut break.
Take out the coconut flesh with a knife and place in blender.
Grind.
For chopped coconut meat, add cheese, icing sugar and condensed milk. Mix well. The mixture should be quite thick and easy to shape.
The cooled chocolate to grate on a fine grater.
Coconut-curd mass is formed large enough balls, make them deepen.
In deepening put 1 tsp of yogurt.
Gently semiplan edges and form balls that crumble in netherton chocolate. Leave in the fridge for 20 minutes (optional).
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