One and a half cups of powdered sugar
1 tablespoon of water
200 grams of grated coconut
8 eggs
1 can of pineapple
1 can of cream (200 ml)
FABRICATION
Cook on the stove for a glass of powdered sugar and water until caramelized. Then divide into ovenproof containers. Drain the juice from the pineapple and set aside and mince the pineapple and share it over the caramel. Add cream and half a glass of powdered sugar to the pineapple juice and boil it. Remove from the heat, slowly add the coconut and mix. Place it on the stove and cook for 2-3 more minutes. Take it off the stove and let it cool. Whisk the eggs in a separate bowl and slowly add the pineapple to the slurry. Then, share it into molds and place on a baking tray filled with boiling water. Bake in a preheated 180 degree oven for 20-25 minutes. Take it from the oven and let it cool. When it cools, place it in the fridge and let it rest for 1 night. Serve in a serving dish, or decorate in coconut shells.