Salad-cocktail with ice-cream





jelly fruit concentrate – 100 g
cream butter – 30 grams of
strawberries, raspberries, cherries, plums and apricots, pitted – 50 grams of
coconut – 4 tsp.


Cooking method:

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.

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