Assemble the Dessert:
Remove the prepared crust from the refrigerator and pour the coconut cream filling over it, spreading it evenly with a spatula.
Cover the surface of the cream directly with cling film to prevent a skin from forming. Make sure the film touches the cream completely.
Refrigerate the dessert overnight, or for at least 6-8 hours, until the cream is completely set and firm.
Final Touches:
Once the dessert is fully set, carefully remove it from the mold. If using a springform pan, release the sides gently.
Generously coat the top and sides of the dessert with grated coconut, pressing gently to help it adhere.
Garnish with fresh raspberries and a mint leaf for an elegant presentation.
Slice with a sharp knife, wiping the blade between cuts for clean slices, and serve chilled.
Time & Servings
Prep Time: 15 minutes
Chilling Time: 6-8 hours (or overnight)
Total Time: 6-8 hours
Servings: 8-10 slices
Nutrition Information (Per Serving)
Calories: 385 | Protein: 5g | Carbohydrates: 38g | Fat: 24g | Saturated Fat: 16g | Fiber: 2g | Sugar: 20g | Sodium: 95mg
Why This Recipe is Good for You
This no-bake coconut dessert offers surprising nutritional benefits alongside its indulgent taste. Coconut milk provides medium-chain triglycerides that are easily digested and can support energy metabolism. The mascarpone cheese adds calcium and protein, essential for bone health and muscle maintenance. By avoiding gelatin and eggs, this recipe is naturally suitable for those following vegetarian diets. The coconut topping provides dietary fiber and beneficial minerals like manganese and copper. While this is certainly a treat to enjoy in moderation, the combination of wholesome ingredients and the absence of artificial additives makes it a more mindful choice compared to many store-bought desserts. The cooling preparation method also preserves the natural nutrients in the ingredients, creating a dessert that satisfies your sweet cravings while delivering some genuine nutritional value.
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