Coconut Desserts (No Bake)
Prep Time
30 minutes
Porties
Serveert 6
Niveau
Easy
Ingrediënten
I use Klopfix to help stabilize the cream and give it a firmer texture. If you can’t find it in your area, don’t worry—there are alternatives, like cornstarch, you can use, or you can simply skip it altogether. The dessert will still turn out delicious.
Let the cream cheese reach room temperature before mixing to avoid lumps.
For a firm cream, ensure the heavy cream is well-chilled before adding it. Cold cream whips up faster and better.
Allow the ganache to cool slightly before piping, so it isn’t too runny and doesn’t sink into the cream layers.
For a softer texture, briefly dip the ladyfingers in milk or coconut milk before placing them in the cake ring, helping them soften faster in the fridge.
While 4-5 hours is sufficient, overnight chilling allows the flavors to meld, and the cookies to soften even more.
Substitute vanilla sugar with vanilla extract for a richer flavor.
Stappenplan
1 Place the cream cheese, vanilla sugar, powdered sugar, and whipping cream stabilizer in a deep bowl. Mix for 1 minute on low speed. Gradually add the heavy cream, mixing until the cream becomes firm. |
2 Next, add the grated coconut and mix briefly until well combined. |
3 Heat the heavy cream for the ganache until almost boiling. Add the white chocolate, let it sit for 1 minute, and then stir until smooth. |
4 Fill separate piping bags with the cream and the white chocolate ganache. If you don't have piping bags, sandwich bags can be used as a substitute. |
5 Cut the ladyfingers into thirds. Take one piece and divide it again into three smaller pieces for the dessert’s base layer. Repeat this process until you have enough pieces. |
6 Line the bottom of a cake ring with plastic wrap and place it on a plate or coaster. Arrange the ladyfingers along the edges of the cake ring and cover the base with the smaller pieces. |
7 Layer the dessert inside the ring: first, pipe a layer of cream onto the base, followed by a layer of white chocolate ganache and a piece of coconut cake. Then, add another layer of cream. Ensure you leave enough space for the final ganache layer on top. Smooth the surface and pipe a thin layer of ganache over the dessert. |
8 Let the dessert set in the fridge for at least 4-5 hours, but preferably overnight, to allow the cookies to soften. |
9 Before serving, garnish with chocolate drizzle, halved strawberries, and grated coconut. |
