Ingredients
For the base:
Biscuits
Hot coconut milk
For the cream:
200 g of sugar
300 g of flour
4 cups of milk
Vanilla powder
2 tablespoons of butter
1 cup of whole whipped cream
For the ganache:
150 g of chocolate
150 ml of hot milk.
Preparation
1. Place the biscuits as close to each other as possible, covering the entire bottom of a glass baking sheet.
2. Pour coconut cream just to cover the biscuits up to 1/2 way up, then set aside to soak.
3. Combine the sugar, flour and vanilla. Start pouring milk slowly to prevent lumps from forming.
4. Cook the milk cream until it is thick and add butter.
5. Pour the cream on top of the biscuits and let it rest in the fridge.
6. Spread a layer of whipped cream on top and put it in a freezer.
7. Pour hot milk over chocolate pieces, let stand for a minute, then stir to make the ganache smooth.
8. Pour ganache over the cooled cream pie and let it rest before cutting into squares.