A delicious mango cake with nut base and coconut cream.
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Step 1/3
For the base, melt the coconut oil and mix together with the dates and nuts in a high-powered blender for about 1 minute. Press the sticky mixture into a cake pan and place in the refrigerator to cool.
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Step 2/3
For the cream, peel one mango (set aside a few cubes for decoration) and puree. Mix 100 ml coconut milk with 3.5 g agar-agar and simmer in a pot for about 1 minute. Remove the pot from the heat and mix well with the remaining coconut milk, a pinch of salt, vegan Skyr and the mango puree. Spread the mixture on the nut base until smooth and place in the refrigerator again.
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Step 3/3
For the mango jelly, peel and puree the second mango. Then mix 100 ml water with the remaining agar agar and simmer for about 1 minute. Remove the pan from the heat, mix with the mango puree and spread the mango mixture well on the cooled coconut cream. Now chill the cake for at least 2 hours so that the cream becomes firm.
Matching products
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Out of stock
Organic coconut milk 400mlQuantity: 400 mlContent: 0.4 litre (€4.38 / 1 litre)
€1.75 €4.38 per 1 litre -
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