Beat all the ingredients with the flat beater in a mixer until it becomes an even dough. Roll the dough into a thin sheet, cut with a round cutter and bake at 170 °C for 15’.

For the biscuit, beat all ingredients, except for the coconut, for 4’ with the wing on medium speed. Spread the mixture on a 60x40 baking sheet , sprinkle with the coconut and bake at 180 °C for 10’-12’.

For the cream, beat the Vegan Rosette until it becomes light and fluffy. BeatVegan Cream Patisserie with the coconut milk for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream. Add the Pasta Coco Piu and mix with a rubber spatula.

For the covering, melt both ingredients together.

For the setup, in a spherical silicone mold place on the bottom the Fruitful Peach and fill with the cream. Place the biscuit and freeze. Remove from the molds, dip the 3/4 of the application into the chocolate and brush it to create the coconut effect.

Place the coconut on the crisp base.