Fresh honey dessert with coconut and white chocolate

So simple, so good! A fresh honey dessert with coconut and white chocolate.

Save this recipe and let's impress your family and guests with it. In addition to its delicious creamy taste, this dessert in a glass is also a real feast for the eyes.

Ingredients:

• 150g medu Melissé coconut/white chocolate
• 400 g canned coconut milk
• 4 large egg yolks
• 35 g starch
• 55 g coconut milk (from a can or carton)
• 3 gelatin sheets
• 300 g whipping cream

For the white chocolate sauce:

• 150 g white chocolate
• 50 g sweet cream

For the biscuit base:

• 160 g coconut cookies
• 50 g melted butter

Additionally:

• Toasted coconut and coconut chips
• Sweet cream for decoration

1. Soak the gelatin in cold water for 10 minutes.
2. Milk from a can and honey boil.
3. Combine the egg yolks, cornstarch and milk and slowly pour in the boiling milk. Return the mixture to the heat and cook over low heat, stirring constantly, for another 3 minutes until thickened. The mixture should not boil too much or the eggs will cook.
4. Add the drained gelatin leaves and stir until dissolved.
5. Pour into a plate, cover with plastic wrap to prevent a skin from forming, and refrigerate. Add whipped cream to the cooled custard and fold into a pastry glove.
6. Combine the cookies and melted butter in a food processor and pulse a few times to obtain a crumbly mixture.
7. For the chocolate sauce, melt the white chocolate together with the cream.
8. Assemble the glass by placing crushed cookies on the bottom and slightly pressing them against the edges. Pour over the chocolate sauce and drizzle with honey cream. Repeat the process once more.
9. Decorate with whipped cream and toasted coconut.
10. Serve immediately or store in the refrigerator.

Quantity: 4 large servings (or 5 medium)

Preparation time: 3 Hz with cooling