Coconut Parfait

Summary

Ingredients

• 2 egg yolks
• 3 egg (s)
• 2 tablespoon desiccated coconut
• 5 cl Malibu Coconut Rum
• 0.5 liter ½ cream, whipped until stiff
• 100 g suar

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Instructions

1. Beat the eggs with the yolks and sugar over steam.
2. Beat cold.
3. Gently stir in the malibu and desiccated coconut. Fold in the whipped cream, fill into molds and freeze at -18 ° C (freezer) for at least 6-8 hours.
4. Let thaw in the refrigerator before serving, then turn out.