Pineapple and coconut cream cheese cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the butter. Coarsely crumble the coconut rusk and ladyfingers and grind finely in the universal chopper. Add 1 tablespoon of sugar to the butter and stir over low heat until the sugar is dissolved. Add the lady fingers and rusk while stirring and let cool. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the crumb mixture, press down firmly and chill for about 15 minutes.

2. 2

   Wash the lemon hot, rub dry and grate the peel. Halve the lemon, squeeze the juice. Soak the gelatine. Drain the pineapple and collect 3 tablespoons of juice. Mix cream cheese, lemon zest and coconut yoghurt. Heat 100 g sugar, lemon juice, coconut liqueur and pineapple juice in a small pot while stirring until the sugar is dissolved. Squeeze the gelatine and dissolve in the pot while stirring, remove the pot from the heat and let it cool down. Add 1-2 tablespoons of the cream cheese yoghurt mixture to the pot and stir. Stir the gelatine mixture into the cream cheese-yoghurt mixture. Whip the cream until stiff. When the mixture begins to gel, fold in the cream. Pour 1/2 of the mixture into the mould.

3. 3

   Add 1-2 tablespoons of the cream cheese yoghurt mixture to the pot and stir. Stir the gelatine mixture into the cream cheese-yoghurt mixture. Whip the cream until stiff. When the mixture begins to gel, fold in the cream. Pour 1/2 of the mixture into the mould. Spread the pineapple on top. Add the rest of the mixture, smooth it down and put it in a cool place for at least 4 hours. Decorate with coconut chips, pineapple chip and mint

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
24 g

FATS
23 g

PROTEINS
5 g