Coconut mille-feuille

1. In a saucepan, combine 33 cl of coconut milk, 70 g of granulated sugar, 7 cl of heavy cream and 6 gelatin leaves softened in cold water and drained.

2. Heat while mixing to obtain a smooth texture. Pour into a rectangular dish and let take for 1 hour in the fridge.

3. Before serving, make small sandwiches using cookies or French butter cookies and spread the coconut mixture in between.

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