My sugar-free coconut delight: smooth, fresh, with coffee biscuits and a chocolate coating (I make it the night before, so the next day I have dessert ready and don’t have to worry about it).
Now, let’s be honest: every now and then, we crave a “real” dessert, one that looks a bit more elaborate, but doesn’t make us panic while eating it: “Oh my God, too many calories!”
This thing—which I call a coconut delight, but which is actually more like a faux tiramisu with Greek yogurt, soaked biscuits, and heavy cream—has saved me more than once.
It’s fresh, nourishing, and has everything going for it: the smooth texture, the chocolate on top, the taste of coconut, but without eggs, mascarpone, or added sugars. And yet… it’s really good, not just for “staying fit.”
Coconut, biscuit, and chocolate cake, healthy and delicious: I never get tired of it.
Chilled coconut and yogurt cake.
Preparation time: 20 minutes
Resting time before icing: 1 hour
Resting time after icing: at least 3 hours
Total time: approximately 4.5 hours (preparation time: only 20 minutes)
Calories (per square, for 8 cakes):
~190 kcal per serving
(unsweetened, but with all the flavor: yogurt protein, coconut fiber, natural sweetness)
Ingredients (for a medium pan for 6 to 8 cakes):
For the coconut cream:
500 ml whole milk
40 g type 1 flour (or cornstarch)
90 g erythritol
70 g coconut flour
200 to 250 g full-fat Greek yogurt (I mix it by eye until I get the perfect consistency) (convincing)
For the layers:
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