Coconut and strawberry dessert on a biscuit base

Name: Coconut and strawberry dessert on a biscuit base - stefana E.
Ingredients: Base: 300 g biscuits; 70 g butter; 80 g chocolate. Coconut cream: 250 g cow cheese; 150 ml coconut milk (from a can); 30 g sugar; 8 g agar; agar (Agartine Ruf). Strawberry cream: 250 g cow cheese; 200 g strawberries; 70; 80 g sugar; 8 g agar; agar (Agartine Ruf).

Desert - Coconut and strawberry dessert on a biscuit base by stefana E. - Recipia

Coconut and Strawberry Dessert on Biscuit Base Get ready to impress your family and friends with a delicious and refreshing dessert, perfect for spring! This coconut and strawberry dessert recipe on a biscuit base is simple yet full of flavors, combining the sweetness of strawberries with the creamy texture of cheese and the crunchiness of biscuits. Total preparation time: 30 minutes Cooling time: 2 hours Number of servings: 8-10 Necessary ingredients: For the base: - 200 g digestive biscuits (or cocoa biscuits for a more intense flavor) - 100 g melted butter For the filling: - 300 g mascarpone cheese (or cottage cheese for a lighter version) - 200 ml whipping cream - 100 g powdered sugar (you can adjust according to your taste) - 100 g grated coconut - 1 teaspoon vanilla essence For the topping: - 250 g fresh strawberries (or frozen if you can’t find fresh ones) - 2-3 tablespoons sugar (optional, depending on the sweetness of the strawberries) Preparation method: 1. Start by preparing the biscuit base. Crumble the biscuits in a food processor or in a bag using a rolling pin. Once you achieve a fine texture, add the melted butter and mix well until the mixture is homogeneous. 2. Preheat the oven to 180 degrees Celsius. Place the biscuit mixture in a round baking pan with a removable bottom, pressing down firmly with a spatula to form an even layer. Bake the base for 10 minutes, then let it cool completely. 3. Meanwhile, prepare the filling. In a large bowl, combine the mascarpone cheese, whipping cream, powdered sugar, grated coconut, and vanilla essence. Use an electric mixer to beat the ingredients until you obtain a fluffy and smooth cream. 4. After the base has cooled, pour the coconut and cheese filling over the base, leveling it evenly. Refrigerate the dessert for at least 2 hours to allow it to set and the flavors to meld. 5. For the topping, wash the strawberries and cut them in half or slices, depending on your preference. If they are very tart, you can sprinkle them with a little sugar and let them sit for a few minutes to release their juice. 6. Once the dessert has set, remove it from the refrigerator and decorate it with the prepared strawberries. You can also add some coconut flakes for a more attractive appearance. 7. Serve the coconut and strawberry dessert cold to enjoy all the flavors of spring! Practical tips: - You can replace the mascarpone cheese with well-drained cottage cheese for a lighter version. - If you like exotic flavors, try adding a few drops of lemon juice to the filling. - Instead of strawberries, you can also use other seasonal fruits such as peaches, raspberries, or mango to vary the dessert. This coconut and strawberry dessert on a biscuit base is an excellent choice for a family gathering or festive meal. A mix of textures and flavors that is sure to quickly become one of your favorites!

Preparation

Strawberry cake with biscuit base is a springtime and elegant dessert. We crush the biscuits and mix them well with soft butter. We distribute the crushed biscuits into a springform pan or directly into a ring on the serving platter. We press the biscuits down with our palm until they settle well, forming a base. We melt chocolate in the microwave (20-30 seconds at a time, then check and stir. We repeat until it is fluid. We drizzle the melted chocolate over the base and let it cool. Coconut Cream: We blend the cottage cheese with sugar and half of the coconut milk. The other half of the coconut milk is mixed with agar powder and microwaved for 30-40 seconds/a brief boil. We stir until the powder is dissolved, then pour it into the cream and mix well. We level the cream over the base and chill. Strawberry Cream: We mix sugar with strawberries until they release some juice. We remove the strawberries from the syrup, add them to the cottage cheese, and blend well. The released juice is mixed with agar and microwaved to a brief boil (30-40 seconds), then added to the strawberry cream, and we blend further. We level the strawberry cream over the coconut cream. We refrigerate for 5-6 hours. Before serving, we release the dessert from the ring and decorate as desired. The recipe for Coconut and Strawberry Dessert on a Biscuit Base is proposed by MAYA. Discuss more about this recipe on the recipes forum. Other recommended strawberry recipes.