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Icklecarriekins
Coconut yogurt cake with mango
Coconut yogurt cake with mango on a crunchy cookie bottom.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Line the bottom of the spring form with baking paper and grease the edge.
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Grind the cookies in the food processor and mix in the coconut oil.
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Spread the biscuit mixture over the bottom of the spring form and bake for about 10 minutes in the middle of the oven. Allow to cool on a grid.
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Soak the gelatine leaves for 5 minutes in cold water. Meanwhile, peel the mango, cut the flesh of the kernel into slices and spread over the cookie base.
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Bring the water to the boil in a saucepan and remove from the heat. Squeeze the gelatine, add and stir until the gelatin is dissolved.
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Fold the gelatine through the coconut-lime yogurt and spread over the cookie base. Allow 2 hours of stiffened steaks in the refrigerator.
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Soak the gelatine in cold water for 5 minutes. Drain the mango slices and place in a high cup with the crème fraîche. Puree with the hand blender.
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Bring the water to the boil in a saucepan and remove from the heat. Squeeze the gelatine, add to the hot water and stir until the gelatin is dissolved.
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Fold the gelatin through the mango cream and spread evenly over the coconut yoghurt. Allow 2 hours of stiffened steaks in the refrigerator.
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Take the cake out of the refrigerator. Peel the mango, cut the flesh of the kernel into slices and lay as a fan on the cake.
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Grate the green skin of the lime over the cake and serve. Yummy! .
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Nutrition
180Calories
Sodium2% DV40mg
Fat15% DV10g
Protein6% DV3g
Carbs6% DV19g
Fiber4% DV1g
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