Take 5 tablespoons of milk from 400 ml milk and mix it with cornflour, egg yolk and 2 tablespoons of sugar until smooth. Boil up the remaining 350 ml milk and cream. Chop the chocolate coating and melt in it. Stir in cornflour, bring to the boil
Cool down the Flummeri a little, put it in 4 dessert bowls and let it cool down
Remove 3 tablespoons of 1/2 l milk and stir with sauce powder and 1 tablespoon sugar until smooth. Bring the remaining milk and 2 tbsp. grated coconut to the boil. Stir in the sauce powder and bring to the boil briefly. Let the sauce cool down, stirring several times
Decorate the flummery with 1 tbsp. coconut flakes and possibly with mint leaves. Add the sauce
If you want to consume the remaining protein: Beat it stiff with a hand mixer and then fold it into the slightly cooled chocolate flummery