Lenten Coconut Chocolate Cream with Pistachios

• 20 Morning Coffee type biscuits
• 1/4 cup (65ml) organic coconut drink
• 1 tablespoon (10ml) brandy
• 3 tablespoons syrup from candied citron (citron fruit)

For the Coconut Cream with Cocoa

• 5 ½ cups (1375ml) organic coconut drink
• ½ cup (25g) shredded coconut
• 6 tablespoons (120g) cornstarch
• 2/3 cup (150g) sugar
• 2 sachets (10g) vanilla
• 2 tablespoons (20ml) brandy
• 5-6 pieces candied citron (bitter orange)
• ½ package (100g) couverture chocolate

For the Topping

• ½ cup (50g) coarsely ground pistachios (Halepian nuts)

For the Preparation:

1. Place the shredded coconut in a small bowl.
2. Pour in ½ cup of organic coconut drink.
3. Finely chop the candied citron.

Preparing the Biscuits:

4. In a bowl, combine ¼ cup of organic coconut drink and the brandy.
5. Add the syrup from the candied citron.
6. Dip the biscuits in the mixture and arrange them in a 26 cm square baking dish.

For the Chocolate Coconut Cream:

7. In a saucepan, heat 4 cups of Alhambra organic coconut drink. In a bowl, pour the remaining 1 cup of organic coconut drink and add the cornstarch, sugar, vanilla, and brandy, mixing well.
8. Pour the mixture into the hot Alhambra organic coconut drink and stir until it thickens. Add the candied fruit and chocolate, stirring until the chocolate melts. Pour the cream over the biscuits.
9. Let it sit for 1-2 minutes and sprinkle with the ground pistachios. Alternatively, you can layer the biscuits and cream in glasses and sprinkle with pistachios.