Pudding with coconut meringue and chocolate strips

Name: Pudding with coconut meringue and chocolate strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 3 TABLESPOONS + 50 g sugar; 6 TABLESPOONS + 290 ml milk; 1 can(s) (165 ml) Coconut milk; 150 g Dark chocolate coating; 6 TABLESPOONS Whipped cream; 2 TABLESPOONS Coconut flake; 1 Protein; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
3 TABLESPOONS + 50 g sugar
6 TABLESPOONS + 290 ml milk
1 can(s) (165 ml) Coconut milk
150 g Dark chocolate coating
6 TABLESPOONS Whipped cream
2 TABLESPOONS Coconut flake
1 Protein
7-10 Tbsp Cling film

Directions

1
Mix the pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk. Bring 290 ml milk and coconut milk to the boil. Stir in the mixed powder and let it boil for about 1 minute while stirring. Remove the pudding from the stove, cover the surface with foil and chill for about 15 minutes. Chop the chocolate coating.
2
Heat the cream. Melt half of the couverture in it. Lightly roast the grated coconut in a pan without fat, remove and allow to cool. Stir the lukewarm pudding well again and spread about half of it on 4 bowls. Add chopped chocolate coating to the melted chocolate coating and pour it onto the pudding in the bowls, leaving some for decoration. Spread the rest of the pudding on top. Beat the egg whites until stiff, then pour in 50 g sugar. Fold in the grated coconut and spread the meringue mixture on the pudding with a teaspoon. Carefully brown the meringue mass with a crème brulée distiller.
3
Add chopped chocolate coating to the melted chocolate coating and pour it onto the pudding in the bowls, leaving some for decoration. Spread the rest of the pudding on top. Beat the egg whites until stiff, then pour in 50 g sugar. Fold in the grated coconut and spread the meringue mixture on the pudding with a teaspoon. Carefully brown the meringue mass with a crème brulée distiller. Decorate with the remaining liquid chocolate