<\/i>Prindi<\/a>\r\n <\/div>\r\n By: admin<\/span><\/p>\r\n \r\n
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KOOSTISAINED<\/h5>\r\n \r\n - Crust:<\/strong><\/li>\r\n
- 300g almonds, blended<\/li>\r\n
- 150g coconut flakes, slightly roasted, blended<\/li>\r\n
- 1\/4 tsp salt<\/li>\r\n
- 15g (1 tbsp) sweetener (i used Sukrin Gold)<\/li>\r\n
- 25g (1 tbsp) coconut oil<\/li>\r\n
- 1\/2 lime zest<\/li>\r\n
- Salt and vanilla to taste<\/li>\r\n
- <\/li>\r\n
Filling:<\/strong><\/li>\r\n - 100g butter, melted<\/li>\r\n
- 80g sweetener (i used Sukrin Icing Sugar)<\/li>\r\n
- Pinch of salt<\/li>\r\n
- 2 eggs<\/li>\r\n
- 6 egg yolks<\/li>\r\n
- 12g gelatine (7 leafs)<\/li>\r\n
- 100ml lime juice (of 4 limes)<\/li>\r\n
- 200g coconut milk (i used Santa Maria Extra Creamy Coconut Milk)<\/li>\r\n
- 100g coconut oil<\/li>\r\n
- <\/li>\r\n
Top layer:<\/strong><\/li>\r\n - 500g strawberries<\/li>\r\n
- 200ml\/g water<\/li>\r\n
- 50g sweetener (i used Sukrin Icing Sugar)<\/li>\r\n
- 12g gelatine (7 leafs)<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
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JUHISED<\/h5>\r\n \r\n - SAMM 1<\/span> For the crust wash the almonds and let them dry out again.<\/li>\r\n
- SAMM 2<\/span> Slightly roast the coconut flakes (and almonds also if you like) 160C about 5minutes, until they turn slightly golden.<\/li>\r\n
- SAMM 3<\/span> Let then cool down and blend in a foodprocessor until becomes a flour. Mix with coconut oil, season and press into the base and up the sides of a 28cm loose-based tart tin. <\/li>\r\n
- SAMM 4<\/span> For the filling beat the eggs together with melted butter, sweetener and pinch of salt. Add coconut milk and oil. Heat the mixture on a low heat until it warm enough for the gelatine to dissolve. Then whisk in pre soaked gelatine leaves. At last add the lime juice. <\/li>\r\n
- SAMM 5<\/span> Let the mixture cool down and pour into the crust. Put it into refrigerator or freezer. <\/li>\r\n
- SAMM 6<\/span> For the top layer slice the strawberries and strain the juice. Add 200ml water and sweetener to the juice and heat it on a small saucepan until it becomes warm enough for the pre soaked gelatine leaves to dissolve. When this mixture is ready and the gelatine is dissolved, add the strawberries.<\/li>\r\n
- SAMM 7<\/span> When it is completely cooled down, pour the mixture to the cake. Let it sit another hour in the freezer or couple of hours in the fridge. <\/li>\r\n
- SAMM 8<\/span> Can be served half-frozen or just chilled. I love it half-frozen! Decorate with fresh strawberries.<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n <\/div>\r\n\t<\/div>\r\n