Coconut Stangerl recipe, eaten up quickly!

Ingredients:
120 grams of lean milk powder
1 can of sweetened condensed milk (approximately) 400g)
20 grams of black cocoa
300 grams of coconut
Custom coconut (for rolling)
Preparation:
1. First, for the coconut stangerl, put the coconut, the lean milk powder and the sweetened condensed milk in a bowl and knead thoroughly with the knead hooks of a hand mixer. After that the mass should afterwards approx. Rest for 10 min
2. Now cut the mass in half evenly and add the cocoa to one of the two halves. These are also thoroughly connected. Note: Since the mass is rather sticky, it may be recommended to wear gloves.
3. Now from the two masses, one after another approx. Roll 1 to 2 cm thick strands. If you don’t let the mass roll at all, you can add some lean milk powder (or. Cocoa) down to the knees. These should now be about Rest in the fridge for 15 minutes.
4. After that, take one string each from the light mass and one from the dark mass. Both should be about the same length. Now linking both strings together.
5. Next, the now two-color string again evenly to one approx. Roll out 1.1-1,4 cm thick string.
The finished string in approx. 5cm long pieces or Cut the stangerl and then roll it in coconut. Coconut stangerls are best stored in an airtight box, cool and dry
Coconut Stangerl recipe, eaten up quickly!