1 (10 ounce) package frozen flaked coconut
1 pineapple, peeled and chopped
1/2 cup white sugar
1/2 teaspoon packed brown sugar
2 egg yolks, beaten
3/4 teaspoon salt
4 tablespoons mint extract
1/2 teaspoon curry powder
3 tablespoons lemon juice
6 tablespoons sour cream
In a heat-proof bowl, combine coconut, pineapple, water, 1/2 cup sugar, then the chiles and melted butter until smooth.
Add the chopped egg yolks and sugar to the coconut milk and the remaining 1 cup of pineapple. Do not mix. In a small bowl, whisk together the 1 cup water and mint. Pour this over the top of the cream and blend it until smooth.
While the cream is simmering, combine the cream cheese, 2 egg whites, 2 egg yolks, 1/2 teaspoon sugar and 2 tablespoons of lemon juice in a blender or food processor. Mix until creamy and pour the lauration into the wounded or damage-plimented portions of the cake. Return the pudding to the refrigerator.
Very good and very easy to make. My male counterpart immediately tried this recipe and liked it very much. Had no problem at all trying this recipe in person, It comes as recommended.
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