Coconut Yoghurt Cake

Bren Rosas
Bren Rosas
To lower the calorie level of the rich traditional desserts typical of Holy Week, today we propose this light and refreshing coconut yoghurt cake. A simple recipe ideal for almost any occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 7 María cookies 7 María cookies
  • 5 plain yogurt 5 plain yogurt
  • 3 tablespoons unsalted butter 3 tablespoons unsalted butter
  • 5 tablespoons sugar 5 tablespoons sugar
  • 3/4 tablespoons shredded coconut 3/4 tablespoons shredded coconut
  • 4 sheets gelatin
  • 4 tablespoons cow's milk 4 tablespoons cow's milk
Preparation
30 mins
0 mins
Low
  • First, soak the gelatin sheets in cold water.
  • Crush the cookies until they turn to powder and mix them with the melted butter.
  • Place this mixture in a springform pan (18cm) and press down well to create an even layer without gaps.
  • In a bowl, mix the yoghurt with the sugar and then add the coconut.
  • Heat the milk and when it's ready, add the well-drained gelatin sheets and mix until they completely dissolve.
  • Add to the yoghurt mixture and pour it into the pan with the cookie base.
  • Freeze it so it sets, and in half an hour you can enjoy it.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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