In a large non-stick pan over low heat, toast
Unsweetened Shredded Coconut (2 cups)
until it turns golden brown.
La Lechera® Sweetened Condensed Milk (2/3 cup)
and stir until well incorporated.
Let the mixture cool down for 10 minutes. Using your hands, press the coconut fudge into a greased tart pan. Keep the crust thin, otherwise it'll be a whole lot of coconut!
Cool in the fridge for at least 2-3 hours.
Milk (2 cups)
Vanilla Bean Paste (1 Tbsp)
Green Cardamom Pods (4)
Ground Cinnamon (1 pinch)
to a saucepan. Scald the milk over medium heat and set aside.
In a large bowl, whisk together yolks of the
Granulated Sugar (1/2 cup)
Corn Starch (1/4 cup)
. It'll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
Temper the yolks by adding 1/2 cup of the scalded milk to them. Whisk continuously for 1 minute to prevent the egg from cooking.
Pour the eggs mixture and
Butter (2 Tbsp)
into the saucepan with the rest of the milk. Heat this on medium-high heat while whisking continuously. The pastry cream will thicken as the cornstarch is activated by the heat. It'll take a few minutes, but you'll know when it happens!
Once the cream thickens, pour the pastry cream through a sieve into a bowl. This will give you a nice smooth cream. Place a piece of plastic wrap directly on top of the cream to prevent a skin. Refrigerate the cream until cool.
Pour the cream into the coconut crust and smooth out. Decorate with
Fresh Mixed Berries (to taste)
. Refrigerate until ready to serve!