Chocolate Coconut Cheesecake

Ingredients

  • 2 boxes of Céliane Chocolate Sticks
  • 600 g of coconut yogurt
  • 250 g grated coconut
  • 1 tbsp coconut oil
  • 3 tsp coconut sugar
  • 90 ml coconut milk
  • 4 g of agar agar
  • 1 organic lime

- Preparation -

Step 1

Reserve 5 Milk Chocolate Sticks for serving. Crumble the other sticks using a rolling pin then melt in a saucepan over low heat.

2nd step

Stir and spread the mixture into a cheesecake mold lined with parchment paper and press the surface well.

Step 3

Prepare your coconut butter: Mix the grated coconut and coconut oil for around fifteen minutes.

Step 4

In a salad bowl, whisk together the coconut yogurt, sugar and softened coconut butter.

Step 5

In a saucepan, pour the coconut milk and agar-agar. Heat over low heat while mixing with a whisk. As soon as the mixture comes to a boil, continue cooking for 1 minute.

Step 6

Pour into the salad bowl containing the coconut mixture, whisk then pour onto the biscuit base.

Step 7

Leave to cool for 3 hours in the refrigerator. Sprinkle the cheesecake with lime zest. Decorate with a few milk sticks.

Step 8

You can serve the cheesecake with a lemony mango coulis.

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