No-Bake Coconut Cake by Slim Forks
Looking for a last-minute holiday recipe? You've come to the right place! Slender forks comes with the perfect recipe for all coconut lovers. Creamy coconut milk and whipping cream are the perfect combination.
Number of servings
12
Sharpness level
MILD
Preparation time
15 min
Difficulty level
EASY
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.
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