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1 cup (8 fl oz) of coconut milk
½ cup (1.76 oz) of shredded coconut – (50 g)
4 cups (1 quart) of milk
1 can (14 oz) of sweetened condensed milk
1 cup (8 fl oz) of heavy cream
7 tablespoons of cornstarch
3 tablespoons of water
3 tablespoons of cocoa powder (50% cacao)
For assembly:
Disposable containers with lids – 8 oz capacity – (250 ml)
Instructions:
For the Cream:
First, in a saucepan, combine the milk and cornstarch, stirring well until completely dissolved. Then, add the sweetened condensed milk, heavy cream, coconut milk, and shredded coconut.
Next, place the pan over medium heat, stirring continuously until it boils and thickens. After that, let it cook for another 5 minutes and remove from the heat.
Afterward, divide the cream into two parts: 2/3 for the white cream and 1/3 for the chocolate cream. Cover the white cream with plastic wrap pressed directly against the surface to prevent a skin from forming.
Finally, in the remaining cream (1/3), add the cocoa powder and mix well until fully incorporated.
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