In a separate bowl, combine 40g vanilla custard powder, 10g vanilla sugar, and 2-4 tablespoons sugar (depending on your preference). Mix the dry ingredients well, then add 100ml milk and whisk to avoid lumps.
Pour the mixture into a pot of hot milk. Reduce the heat and stir until the pudding thickens (be careful not to burn it).
Transfer the pudding to a bowl and set aside to cool for 5 minutes, stirring occasionally. Add 3 tablespoons of coconut flakes and mix well.
Then add 210 g of crushed biscuits (Plazma or other, as desired) and mix until the biscuits are evenly distributed in the mass.
Take a small, narrow and deep pan (for example, for a cake or roulade) and line it with clear cling film.
Pour the entire mixture into the pan, spreading it evenly and pressing down firmly to eliminate any air bubbles. Cover the dough with plastic wrap and refrigerate for 3-5 hours to cool and harden, and to soften the cookies.
After this time, invert the cake onto a plate, remove the foil and decorate it generously with coconut flakes and grated chocolate, if desired.
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