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Paula Williams: "Very nice but too sweet. Will make it again but w…" Read More
12Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams digestive biscuits
- 50 grams shredded coconut
- 100 grams unsalted butter (melted, cooled)
- 100 grams golden syrup
- 150 grams caster sugar
- 4 egg yolks
- 2 tsp. vanilla bean paste
- 30 grams cornflour
- 900 mL cream (thickened)
- 2 cups coconut cream
- 2 Tbsp. icing sugar (pure, sifted)
- toasted coconut flakes (to serve)
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Reviews(1)
Paula Williams 3 years ago
Very nice but too sweet. Will make it again but with half the sugar as coconut cream
already sweet. I also did a
version with the leftover egg whites so covered with meringue instead of cream which was also delicious.