IngredientsRecipe for 12 tapas
Preparation time: 60 min
Cover a baking tray with aluminium foil using a bit of butter to glue the foil to the tray. Add a bit of butter on the foil too.
In a large pan, at low heat, mix the coconut with water and coconut milk. Make sure the coconut is well soaked and put aside for 10 minutes.
Add the condensed milk, sugar and cardamom, the melted butter and mix well.
Spread on the aluminium tray and put aside in the fridge to harden it.
After 2 hours, unmold and slice. Garnish with crushed pistachios on top.
Add rose water if you want and add more chickpea flour if it's too liquidy