INGREDIENTS
1
recipe of your favorite brownies (baked in a 9-inch springform pan)
1 1/2 cups
half-and-half
1 1/2 cups
coconut milk
2
eggs
3/4 cup
white sugar
1/4 cup
plus 4 teaspoons cornstarch
1/4 tsp
salt
3/4 cup
flaked coconut
1/4 tsp
coconut extract
1/4 tsp
vanilla extract
2 tbsp
bittersweet chocolate chips (I use Ghirardelli 60% cacao)
2 oz
semisweet chocolate chips
2 oz
bittersweet chocolate chips (I use Ghirardelli 60% cacao)
1/3 tsp
vanilla extract
1 cup
chilled whipping cream
2 tbsp
powdered sugar
1/2 tsp
gelatin
1 1/2 tsp
cold water
3/4 cup
chilled heavy whipping cream
2 tbsp
powdered sugar
3/8 tsp
gelatin
1 1/8 tsp
cold water
toasted coconut