How to make
For the dough, add the ammonia soda in the yogurt and let it to activate. Beat the eggs and egg whites with the sugar and vanilla and add the oil and the yogurt (with the ammonia soda).
Add the flour and baking powder and knead a smooth, non-stick dough. If necessary, sprinkle as much more flour as you like.
Divide the dough into two parts and roll out each one into a thin crust. Grease it with oil and cut it into long 1 cm thick strips.
Wrap each strip on a greased aluminum cone mold, so that it overlaps slightly.
Arrange the cones in two trays covered with baking paper and bake them at 360°F (180°C), until they aquire a golden brown color - about 20 minutes.
While they're warm, carefully remove them from the molds.
Prepare the coconut cream by heating the milk, vanilla and sugar over medium heat.
When the sugar has melted, add the fine coconut shavings.
Beat the eggs, yolk and flour with a wire whisk (if the mixture is thick you can add a little milk).
Pour it in a thin stream to the milk on the stove and stir, until it thickens for about 10 minutes on low/moderate heat 210°F (100°C).
Fill the cones with the hot cream and sprinkle the openings with plenty of coconut shavings.
Leave them aside for a few hours or overnight, in order to soften nicely.
Eat the wonderful cones with coconut cream with pleasure! They remind me out my childhood!
