prepared chocolate pudding – to sweeten and thicken during cooking, 1 bag
prepared vanilla pudding – to sweeten and thicken during cooking, 1 bag
sugar, 6 tablespoons
whole milk, 1 liter
dry cookies to taste
rapè coconut, to taste (coconut flour)


Coat the bottom of the pan that you have chosen (mine was 25cm x 25cm) with cookies. Follow the instructions on the package of the prepared pudding that you have purchased. In my case, I put together 3 tablespoons of sugar and the vanilla powder, diluting with 500 ml of milk. Bring to boil, stirring constantly.
When the vanilla pudding is ready, pour it (while still warm) into the pan containing the biscuits and level it, using the back of a spoon. Cover the layer of vanilla pudding with another layer of biscuits.
Then proceed to the preparation of chocolate pudding (follow the same instructions as above).Once ready, pour the chocolate pudding on the layer of biscuits. Level with the help of the back of a spoon.
Top with coconut rapè and refrigerate for at least 4 hours. When cold, cut into slices and serve the world’s easiest dessert.

Thanks to: Briciole di Mele