Eggless Coconut and Caramel Mimosa
Another exquisite combination, this time of coconut, caramel, and cocoa, all made, of course, without eggs. A simple cake to prepare, perfect for International Women’s Day, especially if you’re intolerant or for various reasons don’t eat eggs!
If you like mimosas, also try these recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: International Women's Day
Ingredients for Eggless Coconut and Caramel Mimosa:
- 1 2/3 cups flour
- 2/3 cup milk
- 1 pot plain natural yogurt
- 1/3 cup vegetable oil
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup potato starch
- 1 packet baking powder
- 1 cup milk
- 3 tbsps cornstarch
- 1/2 cup sugar
- 1/2 cup grated coconut (shredded)
- 9 oz whipped cream (Semi-whipped)
- to taste caramel
Steps
The preparation of the eggless coconut and caramel mimosa is very simple, watch the video HERE.
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Base Preparation:
In a bowl, combine the flour, sugar, potato starch, cocoa, and baking powder. Add the yogurt, milk, and oil, and mix.
Pour the mixture into the mold and bake at 356°F for about 40/50 min. Once cooked and well cooled, remove from the mold and cut into three equal disks.
Cut one disk into cubes.
Cream Preparation:
In a saucepan, combine the sugar, cornstarch, and milk and mix. Heat until thickened
continuously stirring. Once thickened, remove from heat and add the coconut. Transfer to a bowl,
cover with plastic wrap, and let cool. Once cooled, soften a bit and then add the semi-whipped cream.
Assembly:
Lay the first disk, moisten it,
add a layer of cream. Place the second disk, moisten it, and cover with the remaining cream. Drizzle caramel on top as desired
cover with the previously cut cubes.
Enjoy your meal!
