Pour milk (500 ml) at room temperature into an high sides bowl, add filling mix and beat with mixer on high speed 4 minutes (filling will be quiet thick). Assemble the mould following the directions and place it on a dish. Melt butter (50 g) and stir with crust mix until crumbs are evenly moistened. Pour into mould and press with a spoon. Pour the coconut cream onto crust. Sprinkle with cocoa and refrigerate for 3 hours. Before serving, remove rim of mould with a wet knife. Store in fridge.
Coconut filling mix: sugar, glucose syrup, skimmed milk powder, edible gelatine, potato maltodextrin, wheat soluble fibre, modified potato starch, potato starch, palm oil, natural flavour, coconut cream powder (1% - coconut, tapioca maltodextrin, equal to 0,4 % of the total), emulsifiers: E477, E471; thickening agent: sodium alginate; milk proteins, flavours. Crust mix: whole wheat flour, sugar, sunflower oil, wheat starch, glucose syrup, skimmed milk powder (1,1%), barley malt extract, raising agent: ammonium carbonate, sodium hydrogen carbonate; natural flavourings. Cocoa: low-fat cocoa processed with potassium carbonate.
Without baking , With mould , With biscuits
285 g / 384 g
18 / 90