Ingredients:
280 gr of sugar
130 gr of flour
650 gr of water
2 bags of vanillin
400 ml of whipped cream
400 gr of dry cookies
100 g coconut flour (30 g for the cream and 70 g for the topping)
Preparation:
Put the sugar, flour and water in a saucepan. Add the vanillin and let it thicken on the fire. Cover with cling film and leave to cool.
Whip the cream and add the cream and the 30 g of coconut flour.
Assemble in a rectangular mold and leave in the refrigerator for 5 hours.
