jelly fruit concentrate – 100 g
cream butter – 30 grams of
strawberries, raspberries, cherries, plums and apricots, pitted – 50 grams of
coconut – 4 tsp.
Prepare pudding according to package directions. Cool.
The glasses pour cooked jelly and put on a scoop of ice cream.
Arrange sliced fruit and berries, sprinkle with coconut and immediately post.