Ingredients:
- For the filling:
100 ml milk
60 g sugar
50 g coconut
flour
2 tablespoons
rum
30 g
cornstarch
50 ml of milk
30 g vegetable
fat
120 g butter;
80 g vegetable
fat
190 g powdered
sugar
300 g of
coconut flour
- For the glaze
200 g dark
chocolate for cooking
4 tablespoons
oil
- For decoration
25 g white
chocolate
1 teaspoon oil
2-3 drops lemon
juice
Mix the milk,
sugar, coconut rum and flour and cook on fire for 4 minutes.
Dissolve and
add cornstarch in the milk, stirring gently into the upper cooked mixture and
cook for another 2 minutes.
Remove the mixture
from heat and stir in 30 g vegetable fat and allow the mixture to cool.
Mix butter, 80
g vegetable fats, and powdered sugar, and at the end add coconut flour.
Pour the
prepared mixture in 20 x 36 cm pan with plastic wrap, align the surface, cover with
foil and place the cake in the refrigerator.
The next day,
turn inside hardened mixture on baking paper and with oval clipper cut tiles
and put them back one hour in the refrigerator.
Prepare
chocolate glaze
Melt the
chopped chocolate over steam and oil and gently mix all the shiny glaze.
Keep the glaze
over the warm water that has cooled, remove the plate from the refrigerator and
dip each of the bounty cookies in the glaze.
Decoration
Put the white
glaze fill in a small freezer bag, cut off the top of the bag and decorate the
bounty cookies with the white glaze.
Put the Bounties
in plate in the refrigerator to cool and after 30 minutes your
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