Gluten-Free Summer Coconut Cake, an almost entirely coconut-based dessert, delicious, delicate, and very fresh. A recipe that is prepared quickly and with great ease, truly suitable for everyone, even those with little experience in the kitchen. Ideal especially for those with celiac disease and lactose allergy. Simply good even if made with very simple ingredients. Also suitable for a healthy snack to be enjoyed alone or with company. If you don’t like the berry sauce, you can decorate it with your preferred topping. Mint syrup is one of my favorites, and when I use it, I also add dark chocolate shavings. The first time I prepared it, I used a single mold (9 inches), but most of the time I prefer single servings because freezing them takes up less space and I can defrost the portion I need each time (for 4 mini cakes: 3.5 oz cookies, 2 tbsps coconut oil, 1 cup coconut milk, 5 tsps sugar, 5 tsps cornstarch).
I leave you links to some very fresh recipes suitable for the summer season:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups g coconut milk
- 1/3 cup g raw cane sugar
- 1/3 cup g gluten-free cornstarch
- to taste shredded coconut
- to taste berry sauce for decorating
- 10.5 oz g gluten-free plain cookies
- 1/2 cup g butter or coconut oil
Tools
- 1 Cake Pan silicone or springform pan 9 inches
- 4 Small Molds silicone 3×1 inches
- 1 Food Processor
- 1 Small Pot
Preparation
Place the gluten-free cookies in the food processor and grind finely. Pour the powder into a bowl, incorporate the coconut oil, and mix well.
Distribute the mixture into the molds, pressing first with the teaspoon and if necessary to form a compact layer. Refrigerate for at least an hour.
After this time, take them out of the refrigerator and immediately prepare the cream. Pour the coconut milk into a small pot, along with the sugar and cornstarch. Place it on the stove over low heat for a very short time, and as soon as it starts to thicken, turn off and fill the molds. Once they have cooled down, put back in the refrigerator for at least an hour. If short on time, you can also put them in the freezer for half an hour.
At this point, serve our Gluten-Free Summer Coconut Cake, on a small serving plate and decorate with shredded coconut and berry syrup.
Tips
The cake keeps very well in the refrigerator for a few days and if needed, also in the freezer. Before enjoying, leave it at room temperature for 5 minutes.
If you don’t like the taste of Berry Sauce, you can add whatever you like.
