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Cold coconut cake

ingredients

servings

6

Biscuits, glutenfree

120 oz

Butter

60 oz

Fresh cream

250 oz

Ricotta cheese

100 oz

Mascarpone cheese

200 oz

Yogurt, coconut flavour

1 glass

Coconut flour

50 oz

White sugar

4 spoons

Gelatin for dessert

6 oz

Desserts from Italy

Cold coconut cake

Cold coconut cake

with fish with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold coconut cake

On this hot Sunday, here is a fresh and delicious fresh cake !!! Cocoa biscuit base without gluten and soft coconut cream cheese.

Cold coconut cake step 1

step 1

Soak the gelatine sheets in water for at least 10 minutes. Melt the butter over low heat or in the microwave. Chop the biscuits in a mixer, add the melted butter and mix the mixture well.

Cold coconut cake step 2

step 2

Line a baking tin with a 20 cm hinged ring with parchment paper. Put all the biscuit mixture on the bottom pressing very well with a spoon and trying to level evenly. Put in the freezer for at least 15 minutes or in the fridge for half an hour.

Cold coconut cake step 3

step 3

Meanwhile prepare the cream. In a saucepan put two tablespoons of liquid cream and bring to almost boil. At this point remove from the heat, add the well-wrung gelatine and mix to dissolve it well. Allow to cool.

Cold coconut cake step 4

step 4

Whip the cream until it has a soft consistency. In a bowl, mix the ricotta, mascarpone, yogurt and sugar. Also add the cream with the gelatine and mix well. Finally add the whipped cream a little at a time.

Cold coconut cake step 5

step 5

Fill the silicone molds or containers to make the ice cubes with the cream and place in the freezer. Take the cake pan back from the fridge and fill it with all the remaining cream.

Cold coconut cake step 6

step 6

Cover and refrigerate to thicken for at least 4 hours, even better if prepared the day before.

Cold coconut cake step 7

step 7

When serving, remove the cream molds and place them on the cake surface, they are small and will thaw in a few minutes. Decorate with chocolate curls and coconut flakes.

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