Summary

Ingredients

• 400 ml coconut cream, or coconut milk, unsweetened
• 50 g desiccated coconut
• 450 g preservin suar, 1: 1
• 1 pinch (s) nutmeg
• Vanilla-pulp
• Brittle (caramel)

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Instructions

1. Bring the coconut milk or coconut cream to the boil with the preserving sugar. Stir in desiccated coconut. Add nutmeg, vanilla pulp and / or caramel brittle as you like. Let it simmer for 4 minutes. Fill into glasses, turn them upside down, then chill later. Due to the slightly firmer consistency, the desiccated coconut spreads very well and does not settle on the bottom.