No-bake coconut cake
Looking for a last-minute holiday recipe? You've come to the right place! Slender forks They've created the perfect recipe for all coconut lovers. Creamy coconut milk and whipping cream make a perfect combination. Try this recipe and surprise your guests with its unique flavor!
Number of servings
12
Preparation time
15 min
Print recipe
INGREDIENTS
- 400 ml QF Quality Food Coconut Whipping Cream
- 400 ml Coconut milk 16-19% Kara
- A package of biscuits
- 2 tablespoons of powdered sugar
- A bar of white chocolate
- 3 tablespoons of coconut flakes
- A handful of almonds
- 2 tablespoons of gelatin
A METHOD OF PREPARING
- In a mixer, beat the coconut cream with most of the milk (leave 7-8 tablespoons for the icing), powdered sugar and flakes.
- Dissolve two tablespoons of gelatin in warm water and add to the mixture (first add a tablespoon of the mixture to the warm gelatin, mix well and then pour the mixture into the cream).
- Place the sponge cakes on the bottom of the form and cover with the prepared cream.
- Melt the chocolate with the remaining milk and pour the prepared icing over the top of the cake.
- Finely chop the almonds and sprinkle on top of the coconut.
- Place in the fridge for at least 2 hours.
