My sugar-free coconut delight: creamy, fresh, with coffee cookies and a chocolate coating (I make it in the evening, so the next day I have the dessert ready and I don’t have to worry about it).
So, let’s be honest: every now and then, you want a “real” dessert, one that looks a little more elaborate, but doesn’t make you panic while eating it: “Oh my God, too many calories!”
This thing—which I call a coconut delight, but which is actually like a fake tiramisu with Greek yogurt, soaked cookies and heavy cream—has saved me more than once.
It’s fresh, nourishing and has it all: the creaminess, the chocolate on top, the taste of coconut, but without eggs, mascarpone or added sugars. And yet… it’s really good, not just for “being fit”.
Healthy and delicious coconut, cookie, and chocolate cake: I never get tired of it.
Cooled coconut and yogurt cake.
Preparation time: 20 minutes
Resting time before frosting: 1 hour
Resting time after frosting: at least 3 hours
Total time: about 4.5 hours (preparation time: only 20 minutes)
Calories (per square, for 8 cakes):
~190 kcal per serving
(unsweetened, but with all the flavor: protein from yogurt, fiber from coconut, natural sweetness)
Ingredients (for an average pan for 6-8 cakes):
For the coconut cream:
500 ml whole milk
40 g type 1 flour (or cornstarch)
90 g erythritol
70 g coconut flour
200-250 g full-fat Greek yogurt (I mix it by eye until I get the perfect consistency) (convincing)
For the layers: 10 sugar-free biscuits (like wholemeal or Pavesini biscuits, both will do)
Iced coffee to taste (sweetened with erythritol or (with a liquid sweetener, if necessary)
For the topping:
100g sugar-free dark chocolate
40ml milk (plant-based milk is also fine)
Coconut flour for decoration (optional, but the result is impressive)
Preparation (broken down into several steps, but don’t worry: nothing complicated)
1. Make the coconut cream (about 10 minutes + cooling time) In a small saucepan, whisk together the flour and dry erythritol.
Add a little milk to dissolve everything, then pour in the rest.
Bring the mixture to a medium heat and cook, stirring constantly, until thickened. This should take 5-7 minutes.
Once completely cooled (about 30 minutes), add the coconut flour and Greek yogurt. Mix until smooth and thick.
2. Make the biscuit base (5 minutes)
Make some cold coffee (or use the one from your morning Italian coffee maker).
Add sugar if desired and quickly dip the biscuits in it: one at a time, just a little.
Arrange them in the bottom of a small cake tin, forming a compact layer.
3. Assembling the cake (5 minutes + resting time)
Pour the cream over the biscuits.
Smooth the batter well with a spatula.
Cover with cling film and place in the refrigerator for at least 1 hour to firm up.
4. Preparing the chocolate topping (5 minutes) Heat the milk (without boiling it), turn off the heat and add the chopped chocolate.
Mix until you get a smooth and shiny ganache.
Pour it over the cooled cream and smooth it out. If you like, sprinkle a little coconut flour over it.
5. Refrigerate for 3 hours… but it’s worth it.
Cover and refrigerate for at least another 3 hours (preferably 4).
Once firm, cut into squares and serve chilled.
Storage
It will keep for up to 3 days in the refrigerator, tightly covered.
I don’t recommend freezing it: the milk and yogurt could separate and ruin its texture.
Serve chilled, straight from the refrigerator: that’s when it’s at its best.
This is one of those recipes I make in the evening, while I’m already tidying the kitchen.
That way, the next day, I have the dessert ready and I don’t have to go crazy.
And when I bring it to the table, no one says, “Oh, but is it good?”
In fact, everyone asks if there’s a piece left.
