Coconut Mountain with Candles

For the filling, prepare a pudding from coconut milk, milk, pudding powder and sugar according to package instructions (but with the ingredients listed here). Let pudding cool (do not refrigerate), stirring occasionally.Beat butter with hand mixer with paddle attachment until smooth and stir in cooled pudding by tablespoonfuls. Make sure that butter and pudding are at room temperature, otherwise the buttercream will curdle.Soak gelatin in cold water according to package directions. Drain the pineapple chunks in a sieve, reserving the juice. Cut the pineapple chunks into very small pieces and return to the strainer to drain. Measure out 150 ml of the collected juice.Mix the cornstarch with the measured juice in a saucepan and bring to the boil briefly over medium heat, stirring. Remove the saucepan from the heat.Gently squeeze the gelatin and dissolve it in the hot, thickened pineapple juice while stirring. Stir in the pineapple pieces. Allow the mixture to cool slightly. Then stir in the curd.For the bases, use a knife to cut 1/2cm off all around each wafer. Place these wafer edges in a freezer bag. Close the bag tightly. Finely crumble the pastry. Stir the crumbs into the pineapple mixture.Thinly grease a springform pan rim (Ø18cm) and place it on a cake plate lined with cake tip or baking paper. From double-folded baking paper a strip of about 14cm height and about 60cm length cut out.

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