Home-Made Rafaello Cream

Submitted by Russian_Cuisine on Sat, 05/10/2014 - 21:23.


1 can sweetened condensed milk
2.5 oz (70 g) thinly shredded coconut
7 oz (200 g) butter, or margarine
7 oz (200 g) white chocolate


Melt a butter.

Melt a white chocolate.

Stir the butter and chocolate together until an even consistency, add a shredded coconut, and stir one more time.

Add a condensed milk to the mixture, and stir until the consistency turns even.

Place a cream into a glass can, cover with a lid, and place in a refrigerator.

After 1 hour, the cream is ready.


Use it for a decoration of cakes, or as a spread.