Pina Colada air cake with cream – a detailed recipe cooking. 
Time: 15 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (95 gr.) Soluble mixture for the preparation of vanilla pudding
- 3/4 Art. coconut milk blends for cooking cocktail pina colada
- 1 tbsp. coconut milk
- 1 tbsp. large coconut flakes, plus 1/4 tbsp. fried large coconut flakes for decoration
- 1.5 tsp rum essence (portioned)
- 225 gr. whipped cream (portioned)
- 1 baked pie base (23 cm in diameter)
Recipes with similar ingredients: coconut water, coconut shavings, shortbread dough, vanilla pudding, cream
Recipe preparation:
- In a large bowl, mix the pineapple-coconut mixture of Pina Colada, coconut milk and a teaspoon of rum extract. Sprinkle in liquid pudding mixture and beat for 2 minutes. Add coconut flakes and half whipped cream. Pour the filling into ready cake base and refrigerate at least 3 hours
- Mix the remaining whipped cream with a half teaspoon of rum extract. Put on a chilled cake and sprinkle with fried coconut flakes.
