To reduce a little the caloric level of the strong traditional desserts, so typical of Holy Week, today we propose this light and refreshing yoghurt and coconut cake. A simple and ideal recipe for almost any time.
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Ingredients6 portions
Preparation
First let the gelatine sheets hydrate in cold water.
Crush the cookies until they are powdered and mix them with the melted butter.
Place this mixture in a mold removable (18cm) and crush well so that it is a uniform layer, without gaps.
In a bowl mix the yoghurt, with the sugar and then add the coconut.
Heat the milk and when it is ready, add the gelatin sheets well drained and mix until they are completely dissolved.
Add the yoghurt mixture, and pour it into the mold where the cookie base is.
Freeze to set, and in half an hour you can taste it.
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