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!
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!
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).