A rich caramel dessert with a hint of aero mint & a coconut biscuit base.
Ingredients
- 1 packet coconut biscuits
- 1/2 cup milk
- 1 x carnations caramel can (379g)
- 4 x extra thick tin cream (680g)
- 1 tsp lemon juice
- 100g Aero mint chocolate
- 250ml double cream
Method
- Recite Bismillah.
- Melt the chocolate. (Leave 2 blocks aside to garnish)
- Beat caramel treat with lemon juice till nice & creamy.
- Add in tin cream & beat.
- Then add in the melted chocolate and beat till well combined.
- Dip (not soak) the coconut biscuits in the milk & lay them in a dessert dish. Make 2-3 layers.
- Pour caramel aero mixture on top. Refrigerate for an hour.
- Whip the double cream till thick but not fluffy. You should still be able to pour it.
- Pour on top of the caramel aero layer.
- Grate the remaining chocolate on top.
- Refrigerate for a couple of hours & serve chilled.
Tiers 