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L 'HURRICANE' COCONUT MILK "

Every time I go in to shop and I come across any ingredient or product rarely see and if I try I can not find, I act as if any moment in my city you were to kill a hurricane;

in an exaggerated way to catch reckless quantity packages, cans or cans that will fill the shelves of my pantry (the stuff that are the envy of any supermarket delicatessen department).

Then, fortunately for me, the hurricane did not arrive, and understood that this is not used immediately or even fall into oblivion;

the what is fun but when, at times, taken from us, or the desire for "something different" I find myself doing the raids in the famous pantry to snoop on what you are hiding inside.

So between now and the other a peek, I glimpsed them several cans of coconut milk

"Oh God, I think ... will have already expired!"

but after reading, but not before they had recourse to my magic glasses 40 post (who knows why due dates are indicated in small print) I can breathe a sigh of relief because the fine dreaded date is still years away.

Ok, I'm happy, but what am I doing, what I invent? As always have recourse to the valuable help of the Internet in search of a thousand recipes where this ingredient is used ... wow, is there to lose, the web is full of compelling proposals, but ironically, of all the recipes if I'm missing an ingredient I do another.

What rotten luck! No, I do not try to win to make some changes, and some substitution, or go or nothing, now churn out my cake!

"COCONUT MILK CAKE"

Ingredients
For the base

250 g of cookies with chocolate chips

(to be replaced with gluten-free biscuits in the case of food intolerance)

150 g of butter

2 tablespoons of sugar cane

For the filling

100 g of grated coconut

90 g almond flour

(or 190 g of grated coconut as recommended in the original recipe)

50 g of corn starch

3 eggs

400 ml coconut milk

200 ml cream

397 g condensed milk

2 tablespoons powdered sugar

To cover

100 g dark chocolate

100 ml cream

cocco grattugiato q.b.

Mettere i biscotti nel mixer, aggiungere lo zucchero di canna , quindi frullarli grossolanamente;

porre il burro a sciogliere nel microonde e versarlo nei biscotti frantumati

amalgamando ben bene;

imburrare una teglia a cerniera del diametro di 22-24 cm e foderarla per intero con della carta da forno.

Riempire la tortiera del composto di biscotti sul fondo e ai lati aiutandovi con un cucchiaio, porla quindi in frigo per un'oretta circa.

Pour into a container, the coconut milk and dissolve the cornstarch;

join the rest of the ingredients and mix together.

Pour the mixture into the cake tin that covered the outside with aluminum foil, making it waterproof and will place that in turn

in a bigger pan filled with water half

and then bake in the oven, a water-bath at 170 degrees for 1 hour and 20 minutes,

taking care to cover with a sheet of paper aluminum.

Prepare the glaze by boiling the cream lightly,

you turn off the stove and melt the chocolate into pieces, pour on the cake, pies, frosting in its entirety above dropping a rain of shredded coconut .

I advise you not open the oven

before they have been at least 40 minutes into cooking,

once while the cake baked, open the door in part and leave the cake in the oven for 30 minutes.

should be served at room temperature.

Incredible while on Palermo began to thunder, I close the windows, soon it will rain; course, that's strange, is not a hurricane, but the pain time has come ... 'd better come and be pampered by a late-summer pie that sweeten our fresh (finally) days.