Coconut Yoghurt Cake

Name: Coconut Yoghurt Cake
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 7 María cookies; 5 plain yogurt; 3 tablespoons butter; 5 tablespoons sugar; 3/4 tablespoons shredded coconut; 4 sheets gelatin; 4 tablespoons cow's milk

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

Published: 29-09-2016

Preparation

30 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.

Energy

129.1

kcal

6.46%

Carbohydrate, by difference

14.2

4.73%

Protein

3.3

6.6%

Total lipid (fat)

6.8

10.46%

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100

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Coconut Yoghurt Cake

Ingredients

Preparation

Nutritional information

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