- 1/2 pint heavy whipping cream (If you have cool whip in hand, use that instead. You can even play around and use flavored cool whip, strawberry works the best!)
- Fine coconut flakes (not the shredded coconut)*
- 5 cups milk
- 1 cup sugar1/2 cup flour
In a saucepan, on medium heat, stir constantly mix all the ingredients. You need to stir until it comes to a boil. It should be all bubbly on the surface and have a pudding like consistency. Let it cool down, but not completely.
Assembling
- Generously line a tray with plastic wrap and make sure the wrap is hanging from the sides. (This will come in handy for the final step. ) Sprinkle with the coconut flakes.
- Carefully pour the custard on top of the flakes. You may want to use a large spoon so that the flakes are distributed evenly underneath the custard layer.
- Put the tray in the fridge and let the custard completely cool down for around an hour. After an hour, take the tray out and spread whipped cream/cool whip on top.
- Place in the fridge once again for up to a day if you want to plan ahead for your guests. If you're serving the same day, then take it out after another hour in the fridge.
- When you're ready to serve, fold the desert in half by slowly pulling the plastic wrap over. Now your desert will be two-layered like a sandwich, and you'll have coconut flakes at both ends.
- If you want to go for a non-empty sandwich, you can sprinkle with the finely crushed nut of your choice, then get to folding. After you're successfully done with folding, slice as you like.
*This can be found at the Turkish store or any other international grocery store.
No comments:
Post a Comment