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1 pack of coconut roma (blend until crushed, set aside)
Enough liquid milk
Filling
500 ml liquid milk
50 gr sugar
30 gr cornstarch
150 gr quickmelt cheese
1/4 tsp salt
200 gr whip cream
1 coconut (dried the flesh)
Choki-choki
How to make
1. Mix milk, sugar, cornstarch, salt, mix well. Cook over medium heat, stirring constantly, add the quickmelt cheese. Stir well, cook until bubbling. Turn off the fire
2. Enter the liquid whip cream, mix well. Cool and store for a while in the refrigerator until completely cold
3. Remove filling from refrigerator, beat until soft and stiff. Add coconut. Stir well
4. Arrange the crumb biscuits in the bottom of the jar, flush with 2 tablespoons of liquid milk. Spray the top with filling, overwrite with choki-choki. Do the same thing until the jar is full. Decorate the top as you like, chill
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