Dessert with Stale Bread and Coffee

Tear the stale bread into pieces and set aside.

Pour a small cup of brewed coffee over the torn bread and add one tablespoon of sugar.

Mix the bread, coffee, and sugar base vigorously until a uniform mixture forms.

In a separate bowl, combine the carton of heavy cream, 100 ml of coconut milk, and two tablespoons of sugar.

Whisk the topping mixture until it is well incorporated and creamy.

Pour the creamy topping over the bread base that was previously prepared in the serving bowl.

Dust a little cocoa powder over the dessert to finish.

Refrigerate the dessert for two hours before serving.