@fernando_17.8:

FERNANDO🦁💎.
FERNANDO🦁💎.
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Region: EC
Wednesday 24 September 2025 22:30:53 GMT
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janeth.castro052
❤️‍🩹 Scarlett ❤️‍🩹 :
Eso sí es verdad
2025-09-24 23:47:10
4
lida.liliana.cuel
Lida liliana Cuellar :
asi es bhro
2025-09-27 16:49:03
1
josegregoriogonza368
Jose Gregorio Gonzalez lugo :
asiii mismo ..por eso nc se sufre la que kiere estar que este y si no . que le dé un caminaon..✍️👈
2025-09-26 02:29:44
1
marilindiaz580
MARILYN :
🥰asi mismo es
2025-09-27 23:15:31
1
tuh.flaquita.luca
Tuh Flaquita Lucas :
eso es verdad
2025-09-25 16:08:00
1
j.v.r411
J.v.r :
posi
2025-09-25 23:57:07
1
francymarichales9
Dios es mi bendicion🙌🏻🧚‍♂️ :
asi mismo es ✌️✌️✌️excelente
2025-09-25 19:15:51
1
pedrovargas512
pedrovargas7241 :
la plena llave bemdiciones
2025-09-26 03:54:30
1
elgordo.g7669
Omarelgordo7669 :
literal
2025-10-20 14:22:29
0
richard.almeida50
Richard Almeida :
Nooo creeo
2025-09-26 18:44:01
0
rainnerbecerra12
🖤rainner 🖤💯🖤 :
@yusdeli Davila
2025-10-24 02:05:39
1
pauutetepucha
Paulette🫶 :
@TIO D
2025-09-25 03:14:17
4
antho97502
Anthony LA :
✌✌✌
2025-10-06 23:43:18
1
aqifnw
🇪🇨❤️‍🩹Miguel ❤️‍🩹🇪🇨 :
@Daymar y Miguel
2025-09-25 07:45:47
2
jose.nava9183
Jose Nava :
🥰🥰🥰
2025-09-26 02:42:42
1
jose.nava9183
Jose Nava :
😎😎😎
2025-09-26 02:42:44
1
jhosnelrvll
JHOSNELL_BARBER🩷💈✌🏻 :
@Nai Gomez🩷♾️ vite. 😐
2025-09-25 22:12:35
1
elinamoriguimac
Elina Mori Guimac :
🥰
2025-09-27 01:14:06
0
elinamoriguimac
Elina Mori Guimac :
😂
2025-09-27 01:14:06
0
adriana.carolina154
Adriana Carolina :
🥰
2025-10-27 00:47:26
0
oficialquillca
♾️ QUILLCA ²⁷👑 :
💪
2025-10-27 18:05:59
0
pascualreyes758
lucielis reyes 😻❤️😻 :
🥰🥰🥰
2025-09-26 18:06:52
0
el.original.ofici
El.Original.Oficial🇻🇪 :
@tú morena linda así mismo es
2025-09-26 19:40:51
0
jorlyncoello
😻Joss Lin😻 :
😊
2025-09-26 18:04:30
0
To see more videos from user @fernando_17.8, please go to the Tikwm homepage.

Other Videos

Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone   ▫️200 g white chocolate   ▫️100 g grated coconut   FILLING   ▫️30 ml heavy cream   ▫️100 g milk chocolate   ▫️5 g grated coconut   COATING ▫️250 g milk chocolate   GARNISH ▫️grated  coconut   Melt the white chocolate using a double boiler and let it cool slightly.   Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well.   Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely.   Transfer the chocolate ganache to a piping bag.   Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight.   Remove the set coconut cake from the freezer and cut it into equal-sized squares.   Melt the milk chocolate (250 g) using a double boiler.   Dip each square into the melted milk chocolate.   Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours
Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours

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