Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 can of coconut milk (13.5 oz)
- 1 envelope of unflavored gelatin (0.25 oz)
- 2 cups of heavy cream
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 package of Maria-Mole (7 oz)
- 1 package of chocolate wafer cookies (9 oz)
- 1/2 cup of shredded coconut
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Saucepan
- Mixing bowls
- Spatula
- Plastic wrap
Step-by-step instructions:
1. In a saucepan, mix the condensed milk, coconut milk, and unflavored gelatin. Cook over medium heat, stirring constantly, until the gelatin dissolves and the mixture is smooth.
2. Remove from heat and let it cool to room temperature.
3. In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
4. Add the cooled milk mixture to the whipped cream and mix until well combined.
5. Crush the Maria-Mole and chocolate wafer cookies in separate bowls.
6. Line the bottom of the springform pan with plastic wrap.
7. Spread a layer of the whipped cream mixture on the bottom of the pan.
8. Sprinkle a layer of crushed Maria-Mole on top of the cream.
9. Repeat the layers, alternating between cream and Maria-Mole, until you reach the top of the pan.
10. Finish with a layer of crushed chocolate wafer cookies.
11. Sprinkle the shredded coconut on top of the cake.
12. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Freezing time: 4 hours or overnight
Temperature:
Cook over medium heat.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 460
Fat: 29g
Carbohydrates: 47g
Protein: 5g
Sodium: 120mg
Sugar: 40g
Substitutions for ingredients:
- You can use regular gelatin instead of unflavored gelatin.
- You can use whipped topping instead of heavy cream.
- You can use graham crackers instead of chocolate wafer cookies.
Variations:
- You can add chopped nuts or chocolate chips to the layers.
- You can use different flavors of Maria-Mole.
- You can use different types of cookies for the layers.
Tips and tricks:
- Make sure the milk mixture is cooled to room temperature before adding it to the whipped cream.
- Crush the Maria-Mole and cookies finely for a better texture.
- Use a sharp knife to cut the cake when serving.
Storage instructions:
- Store the cake in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
- Let the cake thaw for a few minutes before serving.
Presentation ideas:
- Serve the cake on a cake stand or plate.
- Garnish with fresh fruit or chocolate sauce.
Garnishes:
- Shredded coconut
- Chopped nuts
- Chocolate chips
- Fresh fruit
- Chocolate sauce
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
- Chocolate sauce
Troubleshooting advice:
- If the cake is too soft, freeze it for a longer time.
- If the cake is too hard, let it thaw for a few minutes before serving.
Food safety advice:
- Make sure to use pasteurized milk and eggs.
- Wash your hands and utensils before preparing the cake.
Food history:
- Maria-Mole is a traditional Brazilian dessert made with coconut and gelatin.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
- Chocolatey
Serving suggestions:
- Serve the cake cold.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian
Taste: Rich, Creamy, Sweet, Nutty, Chocolatey