Please do not call it cheesecake because there is no mascarpone or creamy cheeses, but actually it is the spectacular no-bake coconut and pineapple cold cake, fresh and no-bake! Here are many other delicious pineapple recipes!
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 333.05 (Kcal)
- Carbohydrates 28.12 (g) of which sugars 14.24 (g)
- Proteins 5.60 (g)
- Fat 22.86 (g) of which saturated 6.42 (g)of which unsaturated 3.41 (g)
- Fibers 0.87 (g)
- Sodium 105.62 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR COCONUT AND PINEAPPLE COLD CAKE
- 7 oz Digestive biscuits
- 7 tbsps Butter
- 7 fl oz Whipping cream (already sweetened)
- 2 jars Yogurt (pineapple)
- 1 jar Yogurt (coconut)
- 1 pineapple, canned (can)
- 2/3 cup Coconut flour
- 0.7 oz Gelatin sheets
Tools
- 2 Electric beaters
PREPARATION OF COCONUT COLD CAKE
Finely chop the biscuits and mix them with the melted butter. Combine everything.
Place the mixture in a cake pan lined with parchment paper, level the biscuits well, and then put it in the fridge. Meanwhile, let’s prepare the filling and the gelatin.
Pour the pineapple juice into a bowl, add 2-3 slices of pineapple, and blend everything with an immersion blender.
Soften 10 grams of gelatin sheets in cold water, then squeeze them and dissolve them in a bit of hot water.
Pour the dissolved gelatin into the pineapple juice and set aside.
Whip the cream until stiff peaks form.
Add the yogurt jars, 2-3 pieces of chopped pineapple, and the coconut flour.Dissolve the remaining 10 grams of gelatin in the same manner as described before and pour it into the cream mixture. Mix well and pour the mixture over the cold biscuit base.
Then pour the pineapple gelatin over the surface of the cake.
Put the cake in the fridge for at least three hours.Decorate with pineapple and coconut as you like.
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