No-Bake Coconut Cheesecake
Almond flour and cream cheese give this cheesecake more fat and strong satiety, while coconut milk softens the flavor and makes it deeper. Gelatin helps the dessert hold its shape without baking, so it works well for a low-carb sweet course.
Use water (75 g) to bloom the gelatin; it remains in the finished mixture.
Preparing the base
Toast almond flour (160 g) in a dry skillet, then mix it with butter (80 g), coconut flakes (50 g), and erythritol (30 g). Press the mixture over the bottom and sides of a 16 cm pan to form a compact crust with edges.
Preparing the filling
Soak gelatin (15 g) in cold water for 5 minutes. Warm coconut milk (150 g) until almost hot, dissolve the gelatin in it, then combine the mixture with cream cheese (500 g), erythritol (40 g), and vanilla (2 g). Beat until smooth, pour into the crust, and chill the cheesecake for 4 hours until fully set.
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