Pastry cream: In a large saucepan add half of the sugar together with the milk. Bring to heat, stir continuously until the sugar dissolves.
In another bowl, beat the eggs with the other half of the sugar in the mixer and beat until white, set aside and add the Maizena. Once the milk is hot, add a little of the milk to the previous mixture to lower the temperature (do this off the heat). After mixing bring to the fire and let it take consistency.
Mix the pastry cream with the cocoa or chocolate.
Assembly: Add 1/4 liter of milk to a plate and add Sanson Wine while wetting the cookies.
Spread the wet cookies on a mold, pour a layer of chocolate cream. Sprinkle grated coconut on top of this first layer, put another layer of cookies soaked in the milk with Samson and cover again with the chocolate cream.
Alternate layers of chocolate, cookies and coconut until you have four layers.
Finally, cover everything with the chocolate cream, sprinkle with grated coconut and garnish with mint.
