Coconut Wafer Slices

1. Coconut cream

whole milk 3.5% ¾ cup (170 ml) • vanilla sugar 2 tsp • grated coconut 5.25 oz (150 g)

Bring milk with vanilla sugar to a boil and remove from the flame. Stir the coconut in and let it cool.

2. 

unsalted butter 7 oz (200 g) • powdered sugar 4.25 oz (120 g)

Whisk the butter with sugar and stir in cooled coconut.

3. 

wafers 4 pcs • apricot marmelade 4.25 oz (120 g) • orange juice 6.75 tbsp (100 ml)

Spread the jam over two cake wafers (cca 15x35 cm) and cover them with two other wafers. Prepare orange juice by squeezing of oranges.

4. 

Place a pair of wafers on working board and spread it with half of prepared coconut cream.

5. 

ladyfingers 3.5 oz (100 g)

Place biscuits soaked in orange juice onto the cream layer.

6. 

Spread remaining half of cream onto the biscuits.

7. 

Place another pair of jam wafers on the top. Weigh on the wafers and leave it at cold place to thicken at least for 3 hours (the best overnight).

8. 

Cut the hardened wafers with the use of ruler into the equal slices.

9. 

white chocolate 3.5 oz (100 g)

Melt white chocolate, pour over the slices...

10. 

grated coconut

... and sprinkle with grated coconut. Place in fridge, for a while, so chocolate can harden and we can serve.