Are you craving for freshness and creamy pleasure? Then the solution can only be one: prepare a fresh and summer cake. The protagonists are strawberries and coconut. Leave the oven alone: we won't need it! The fridge will work miracles! Find out my idea!
Video of the Recipe
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Identity Card of the Recipe
- 192 KCal Calories per serving
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Ingrediants
For the base
- 200 g of dry biscuits
- 50 g of coconut flour
- About 120 ml of milk
For the cream
- 400 ml of coconut milk
- 500 g of strawberries
- 15 g of isinglass
- 70 g of sugar
- 50 g of coconut flour
Materials Needed
- Hinged pan with a diameter of 18 cm
- Small saucepan
- Becker
- Immersion blender
- Plastic bag
- Rolling pin
- Bowls of various sizes
Preparation
- To prepare the cold cake, start from the base. Collect the dry biscuits in a plastic bag and cut them into crumbs with the help of a rolling pin. Combine the biscuits in a bowl, then add the coconut flour and mix with the milk, just enough to obtain a moist and not very compact consistency.
- Line an 18 cm diameter springform pan with parchment paper. Collect the mixture of crumbs in the pan and level with the back of a spoon, taking care to create a casket, therefore also forming the edges. Place the base of the cold cake in the fridge and allow to compact.
- In the meantime, devote yourself to the preparation of the cream. Dip the gelatine sheets in a bowl full of water and leave to soak for at least 5 minutes.
- Clean the strawberries and cut them into pieces, leaving a handful whole for decoration.
- Blend the strawberries with half of the coconut milk and make a sauce.
- Heat the remaining coconut milk, add the sugar and, when hot, add the gelatin sheets, well squeezed out of the soaking water.
The right alternative
As an alternative to coconut milk, cow's milk mixed with Greek yogurt can be used. To make the cream more fluffy, you can add whipped cream to the coconut cream.
- Pour the hot liquid into the smoothie and mix.
- Pour the mixture over the biscuit and coconut base: let it cool completely for at least 3 hours.
- Remove the cake from the fridge, turn it out of the mold and decorate it with coconut flour and strawberries.
- Cut into slices and serve: to make cutting easier, it is recommended to moisten the blade of the knife, so the slices will be perfect!
Alice's comment - PersonalCooker
Few and simple ingredients to prepare a special cake: if you like the idea, you can also use other types of fruit. This fresh dessert is also delicious with blueberries, cherries, peaches and apricots. Try it in all its variations.
Nutritional values and Health Comment on the recipe
That of the Strawberry and Coconut Cold Cake is a not too caloric recipe that belongs to the set of desserts.
Energy is mainly supplied by lipids, followed by carbohydrates and finally by proteins. The fatty acids are mainly saturated, simple carbohydrates and peptides with a medium-low biological value. Cholesterol is almost absent and fiber is high. It does not contain gluten and a small amount of lactose is present Strawberries are histamine liberators.
The Strawberry and Coconut Cold Cake is not suitable for all diets. It should be avoided in the diet for hypercholesterolemia, due to the abundance of saturated fats. It should not have negative implications for celiac disease, while for what concerns the "intolerance to" histamine and lactose, the reaction is subjective. It does not respect vegetarian and vegan philosophies (using vegetable gelatin, it can be included in the vegetarian regime).
The average portion of Strawberry and Coconut Cold Cake is about 50 g (95 kcal).
