Creamy Coco Desserts (No Bake)
Prep Time
30 minutes
Porties
Serveert 24
Niveau
Easy
If you’re looking for a no-bake treat that’s creamy, coconutty, this coconut cookie cake with white chocolate ganache is the one! Made with simple ingredients like coconut cookies, almonds, and a smooth layer of whipped cream, it’s an easy recipe that feels a bit fancy without the fuss. The base is all about blending cookies, coconut, and milk into a tasty crust, and the white chocolate ganache adds a rich touch. Top it off with some whipped cream and coconut sprinkles, and you’ve got a dessert that’ll impress with minimal effort. Perfect for when you want something sweet but don’t want to turn on the oven!
Ingrediënten
Make sure to finely blend the cookie mixture for a smooth, even texture.
Properly line the springform pan with parchment paper to prevent the base from sticking.
Replace vanilla sugar with vanilla extract.
Be careful when heating the cream—don’t let it boil! Ensure the chocolate fully melts for a smooth ganache.
Allow the dessert to set properly in the fridge before serving, so the ganache and cream firm up for the perfect texture.
If you’re looking for a no-bake treat that’s creamy, coconutty, this coconut cookie cake with white chocolate ganache is the one! Made with simple ingredients like coconut cookies, almonds, and a smooth layer of whipped cream, it’s an easy recipe that feels a bit fancy without the fuss. The base is all about blending cookies, coconut, and milk into a tasty crust, and the white chocolate ganache adds a rich touch. Top it off with some whipped cream and coconut sprinkles, and you’ve got a dessert that’ll impress with minimal effort. Perfect for when you want something sweet but don’t want to turn on the oven!
Stappenplan
1 Place the Nizza coconut cookies, grated coconut, almonds, and milk in a food processor. Blend until fine. |
2 Press the cookie dough mixture firmly into a springform pan lined with parchment paper. |
3 Heat the heavy cream until just before boiling, then add the white chocolate pieces. Let it sit for 1 minute, then stir until smooth. Let the ganache cool down. Transfer the white chocolate ganache into a piping bag. |
4 Make small holes in the cookie base (using the back of a chopstick or another circular tool) and fill with the ganache. |
5 In a large bowl, whip the heavy cream, sugar, vanilla sugar, and stabilizer until stiff. |
6 Spread the cream evenly over the cookie base, creating a smooth layer. Pipe lines of white chocolate ganache on top and sprinkle with grated coconut for the final touch. |
