No-bake coconut dessert
Description
The recipe won't take much time. If you're not a committed vegetarian, you can prepare this dessert using gelatin. It turns out very tasty, delicate, and fragrant. Serve chilled.
Instructions
- 1
Step 1
Mix almond flour, coconut flakes, and breadcrumbs in a food processor bowl with melted coconut oil and syrup.
- 2
Step 2
Spread the mixture evenly onto the bottom of a springform cake pan, firmly press it down using the bottom of a glass, and place in the freezer for 20 minutes.
- 3
Step 3
Prepare agar-agar according to the instructions on the package, adding 100 ml of water.
- 4
Step 4
Grate the lime zest and set aside. Mix coconut cream with sugar until completely dissolved. Add the liqueur. Squeeze the juice from the lime into the coconut mixture. Mix well and add the agar-agar solution.
- 5
Step 5
Remove the base from the mold and pour over the coconut jelly. I added a layer of strawberry-coconut jelly that I had left over from a previously made cake and frozen for later use. I didn't thaw it; I simply poured part of the jelly over the base, let it set slightly, then added the strawberry layer.
- 6
Step 6
Then fill the jelly to the top. Sprinkle with lime zest and refrigerate for an hour until completely chilled.
- 7
Step 7
Decorate to taste and serve straight from the refrigerator.
- 8
Step 8
As a result, the cross-section turned out to be such a nice "striped" pattern.