120 - 133 G SELECTED VARIETIES
Preheat the oven to 350°F (180°C).
In a large bowl, mix Graham cracker crumbs with melted butter and sugar.
Press this mixture to the bottom and sides of an 8 in. (20 cm) square pan lined with greased aluminium paper.
Bake 10 minutes in an oven. Let cool.
In a bowl, soften I envelope of unflavoured gelatine in cold water. Set aside.
Heat coconut milk over low heat.
Add gelatine while stirring to dissolve thoroughly. Set aside.
In the mixer bowl, place cottage cheese and crushed pinapple.
Mix until mixture is creamy.
Add to the chocolate milk preparation.
Pour the filling on the crust and refrigerate 4 hours.
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