The Dessert to Try Now
280 g of sugar
130 g of flour
650 g of water
2 sachets of vanillin
400ml whipped cream
400 g of dry biscuits
100g coconut flour (30g for the cream and
70g for the topping)
In a saucepan, put the sugar, flour and water. Then add the vanillin and allow to thicken over the heat.
Cover with cling film and leave to cool.
Whip the cream and add the cream and the 30 g of coconut flour.
Assemble everything in a rectangular mold and leave in the refrigerator for 5 hours. Show less