Coconut cake without baking

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Recipe with coconut jam Bio Sun Mediterranean:

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Unbaked coconut cake with jam Bio Sun Mediterranean

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Ingredients

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170g of condensed milk

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400 ml of cream for mounting

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150 g of coconut jam, Bio Sun Mediterranean

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100 ml of milk

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Approximate 200 grams of rectangular biscuits

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Preparation

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1. The first thing we will do is to beat the condensed milk well with the cream. Then, while continuing to beat, we are gradually adding the Bio Sun Mediterranean coconut marmalade. We will stop beating when the mixture is thick.
2. We put transparent film in a mold and then put in the bottom of the mold a layer of the cream that we have obtained with condensed milk, cream and the coconut marmalade Bio Sun Mediterranean. Next, we dip the cookies in the milk and place a layer of them on top of the cream.
3. Then we will repeat the process, we will add another layer of cream and on top of it a layer of cookies dipped in milk, until we reach the edge of the mold, where we end up putting a layer of cookies.
4. Finally, cover our coconut cake with transparent film and let cool in the refrigerator, preferably, throughout the night. We only have to unmold and decorate with the topping that you like, but in our case we use crushed cookies to preserve the flavor of the ingredients used in the recipe, but boy, can you add confetti, lemon zest, chocolate noodles, lemon syrup ... whatever you can think of!

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