@soso_alsalman: #سوما

♛ soso
♛ soso
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Thursday 31 October 2024 14:12:11 GMT
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mona123233
🇸🇦✨••𝑀𝑂𝑁𝐴 :
الحين صدق تطلقت 🤔
2024-10-31 15:29:12
2
do_04_x
🌿Abdullah || دُعاء :
ياناري على قد ماتحملها طلع ماينفعش في النهاية😂😂😂
2024-10-31 14:28:29
1
zezeballo
Aziza🎀 :
احلى سنقوله 🤣
2024-12-05 23:01:42
0
weeeega6
وجد❤️☺️ :
ماشاءالله الشعر مرتب؟
2024-11-11 17:13:11
0
user20354010885082
ام كيان 🔥❤. :
الحين صدق تطلقت
2024-11-10 08:28:13
0
jory6588
jory🎀 :
سنقل 💃🏽💃🏽💃🏽👍🏽👏🏽👏🏽👏🏽👏🏽🫶🏽🫶🏽🫶🏽 عاشتتت سومانا سومتي
2024-11-01 11:14:00
0
sarahalyoussef1
ساره اليوسف :
احلى ماما سنقل🥰🥰🥰💃💃💃
2024-11-01 11:00:01
0
rasha12399
𝕽𝕬𝕾𝕳𝕬✨ :
كيف تطلقتي وانتي سافرتي معه 😂
2024-11-01 04:47:06
0
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Other Videos

WHITE CHOCOLATE COCONUT PIE (NO BAKE) #Recipe #food ##viral #trending #tiktokfood #foodtiktok #fy #fyp #foryou #foryoupage #cake #pie #nobake COOKIE DOUGH 175 g Maria biscuits 150 g unsalted butter   COCONUT MIXTURE 500 ml milk 55 g cornstarch 50 g granulated sugar 8 g vanilla sugar (1 packet)   200 g white chocolate 50 g grated coconut 250 g mascarpone   WHITE CHOCOLATE GANACHE 50 ml heavy cream 125 g white chocolate   EXTRA strawberries Raffaello edible rose petals   Melt the unsalted butter in a saucepan over low heat.   Place the Maria biscuits in a food processor and grind them into fine crumbs. Add the melted butter and pulse until combined.   Spread the cookie dough evenly in a springform or baking pan, pressing it firmly against the sides. Place it in the refrigerator for a while.   Heat the milk, cornstarch, granulated sugar, and vanilla sugar in a saucepan over medium heat. Cook, stirring constantly, until it thickens. Remove the pan from the heat and add the finely chopped white chocolate. Mix well. Add the grated coconut and mix again. Finally, add the mascarpone and mix until smooth.   Spread the coconut mixture evenly over the cookie dough.   Heat the heavy cream until it's almost boiling. Add the finely chopped white chocolate (125 g) and let it sit for 1 minute. Stir until smooth.   Pour the white chocolate ganache over the coconut mixture, allowing it to spread evenly. Cover and refrigerate it. Let it set for 4-5 hours, preferably overnight to allow the flavors to meld.   Cut the coconut-chocolate tart into slices. If desired, garnish the tart with pieces of strawberry, Raffaello candies, and edible rose petals.   Tips:   Make the cake a day in advance to allow the flavors to develop. Replace vanilla sugar with vanilla extract. Garnish the coconut-chocolate tart according to your preference. Optionally, substitute mascarpone with cream cheese. I used a 22 cm springform pan for this recipe. 30 minutes - 12 pieces
WHITE CHOCOLATE COCONUT PIE (NO BAKE) #Recipe #food ##viral #trending #tiktokfood #foodtiktok #fy #fyp #foryou #foryoupage #cake #pie #nobake COOKIE DOUGH 175 g Maria biscuits 150 g unsalted butter COCONUT MIXTURE 500 ml milk 55 g cornstarch 50 g granulated sugar 8 g vanilla sugar (1 packet) 200 g white chocolate 50 g grated coconut 250 g mascarpone WHITE CHOCOLATE GANACHE 50 ml heavy cream 125 g white chocolate EXTRA strawberries Raffaello edible rose petals Melt the unsalted butter in a saucepan over low heat. Place the Maria biscuits in a food processor and grind them into fine crumbs. Add the melted butter and pulse until combined. Spread the cookie dough evenly in a springform or baking pan, pressing it firmly against the sides. Place it in the refrigerator for a while. Heat the milk, cornstarch, granulated sugar, and vanilla sugar in a saucepan over medium heat. Cook, stirring constantly, until it thickens. Remove the pan from the heat and add the finely chopped white chocolate. Mix well. Add the grated coconut and mix again. Finally, add the mascarpone and mix until smooth. Spread the coconut mixture evenly over the cookie dough. Heat the heavy cream until it's almost boiling. Add the finely chopped white chocolate (125 g) and let it sit for 1 minute. Stir until smooth. Pour the white chocolate ganache over the coconut mixture, allowing it to spread evenly. Cover and refrigerate it. Let it set for 4-5 hours, preferably overnight to allow the flavors to meld. Cut the coconut-chocolate tart into slices. If desired, garnish the tart with pieces of strawberry, Raffaello candies, and edible rose petals. Tips: Make the cake a day in advance to allow the flavors to develop. Replace vanilla sugar with vanilla extract. Garnish the coconut-chocolate tart according to your preference. Optionally, substitute mascarpone with cream cheese. I used a 22 cm springform pan for this recipe. 30 minutes - 12 pieces

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