Start by cracking open the coconuts and taking out the coconut water and flesh.
Filter the coconut water.
Add the water and all the flesh to a blender and add 2 cups of hot water.
Blend properly. Then strain the prepared combination using a cheesecloth to obtain the coconut milk.
Collect the coconut milk in a salad bowl and throw in the egg yolks.
Next, beat the concoction and add salt. Keep aside.
Now, take a non-stick pan and add the sugar and residual hot water. Bring the mixture to a boil. Cook on a high flame and make sure not to stir it.
Stop the heat and pour the egg and coconut milk blend into it. Beat the mix with an electric mixer until it becomes cream.
On a low flame, allow the prepared mixture to heat. Make sure to keep mixing until it reaches its boiling point.
Get the pan off the flame and let it cool for 30 minutes.
Take the biscuit and cut it into 3 thin slices.
Take a removable springform pan and grease it. Now, take one slice of biscuit and place it in the pan. Sprinkle some sherry.
It’s time to take the coconut cream and add a layer of it on top of the biscuit.
Set the second slice of biscuit over it and again drizzle some sherry. Add the coconut cream on top. Repeat with the last slice.
Place for at least 2 hrs in the refrigerator.