Ingredients: coconut flakes 250 g (8. 8 oz) For the cream: milk 1. 5 l (51 fl oz) sugar 80 g oz) flour 180 g oz) starch 50 g oz) butter 100 g (3. 5 oz) vanilla essence 5 ml (1 tsp) Leave to cool up to the rooms temperature For the jelly: raspberry 150 g (5. 3 oz) powdered sugar 150 g (5. 3 oz) hydrated gelatine 10 g oz) IN THE FRIDGE 1 H Follow us on: Facebook:
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