The Easter table is associated with mazurkas and babkas, but if you're looking for something lighter that doesn't require hours of standing by the oven, this recipe is for you. "Coconut Pleasure" from our Nut-lover Marta (IG: @na.kasztanowej) is a perfect, simple recipe for Easter. It's creamy, exotic, and an excellent counterpoint to traditional, heavier cakes.
Dessert star: Coconoot Crunchy cream with no added sugar
What gives this cake its unique character is our Coconoot Crunchy coconut-almond cream with no added sugar. It's so good that it's hard to resist eating it straight from the jar, but in this recipe, three solid, heaping tablespoons land in the pudding mixture. It's responsible for the intense, velvety aroma that will delight your Easter guests.
Recipe for Easter Coconut Pleasure (Springform pan approx. 20 cm)
Ingredients for the base:
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150 g biscuits (preferably wholemeal)
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100 g melted butter
Ingredients for homemade pudding:
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4 egg yolks
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250 ml milk
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2 tablespoons homemade vanilla sugar
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1 flat tablespoon potato starch
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1 flat tablespoon wheat flour
Additions for the cream and finishing:
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100 g soft butter + 1 tablespoon powdered sugar
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3 heaping tablespoons of Coconoot Crunchy coconut-almond cream with no added sugar from Good Noot
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A few tablespoons of cherry jam (for a perfect break from sweetness)
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Desiccated coconut for sprinkling
Method of preparation:
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Crunchy base: crush the biscuits into fine crumbs and mix with melted butter. Spread the mixture onto the bottom of the springform pan, press down firmly, and refrigerate to chill.
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Homemade pudding: bring half of the milk to a boil. Mix the other half until smooth with egg yolks, vanilla sugar, and both flours. When the milk boils, pour in the prepared mixture and cook, stirring constantly, until a very thick pudding forms. Set aside to cool.
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Coconut cream: cream the soft butter with a tablespoon of powdered sugar until fluffy. Gradually add the cooled pudding, mixing constantly. Finally, add three heaping tablespoons of Coconoot Crunchy coconut-almond cream with no added sugar from Good Noot and mix until combined.
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Assembling the cake: spread a layer of cherry jam on the chilled biscuit base. Spread the prepared coconut cream on top of the fruity base and level the surface.
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Decorating the cake: generously sprinkle the top of the cake with desiccated coconut. Chill the entire cake in the refrigerator before serving on the Easter table.
Order coconut-almond cream and prepare for holidays with Good Noot!
The secret to a successful no-bake cake lies in the quality of the ingredients. Our coconut-almond cream with no added sugar is the pure essence of exoticism that will transform your Easter menu. And it's also palm oil-free.
👉 ORDER HERE: coconut and almond cream with nut pieces with no added sugar COCONOOT CRUNCHY 300g
