Make sure not to call it cheesecake because there is no mascarpone or creamy cheese, but actually, it is the amazing cold coconut and strawberry cake, fresh and without baking! With lots of yogurt that makes it light and delicious!
Here you can find other delicious versions:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
- Energy 316.05 (Kcal)
- Carbohydrates 23.66 (g) of which sugars 8.39 (g)
- Proteins 5.68 (g)
- Fat 23.01 (g) of which saturated 6.42 (g)of which unsaturated 3.51 (g)
- Fibers 1.52 (g)
- Sodium 105.12 (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 COLD COCONUT AND STRAWBERRY CAKE
- 7 oz dry cookies
- 7 tbsps butter
- 1 cup whipping cream
- 2 jars yogurt (strawberry flavor)
- 1 jar yogurt (coconut flavor)
- 1 lbs strawberries
- 2 oz coconut flour
- 0.7 oz gelatin sheets
Tools
- 2 Electric Whisks
PREPARATION OF COLD COCONUT CAKE
Finely chop the cookies and mix them with the melted butter. Stir everything together.
Place the mixture in a 8-inch springform pan lined with parchment paper, level the cookies well, and then place it in the fridge. In the meantime, let’s prepare the filling and the gelatin.
Cut 250 g (9 oz) of strawberries into pieces, add a tablespoon of sugar, and blend everything with an immersion blender.
Soak 10 g (0.35 oz) of gelatin sheets in cold water, then squeeze them out and dissolve them in a little hot water.
Pour the dissolved gelatin into the strawberry puree and set aside.
Whip the cream until stiff peaks form.
Add the jars of yogurt, the remaining strawberries cut into pieces, and the coconut flour.Dissolve the remaining 10 g (0.35 oz) of gelatin in the same way as described before and pour it into the cream mixture. Mix well and pour the mixture over the cold cookie base. Level everything.
Then pour the strawberry gelatin over the surface of the cake.
Place the cake in the fridge for at least three hours. Unmold and remove the parchment paper.Decorate with strawberries and coconut as you like.
Adriana’s Tip
If you prefer, add a bit of limoncello to the strawberry puree, which will then turn into the strawberry gelatin on top.
