Not only does this mango and coconut cake taste gorgeous, it looks the part too, and
is perfect for summer parties and celebrations. Topped with fresh mango, passionfruit
and coconut yoghurt this cheesecake really is a tropical delight!
Ingredients, Makes 8 Slices
1 ½ cup desiccated coconut
½ cup oats
¼ cup coconut sugar
6 soft medjool dates, destoned
1/4 cup Vita Coco coconut oil, melted
1 ½ cup cashews (soaked for 1 hour in hot water)
1 ½ fresh mango
1 lime, juiced
½ cup Vita Coco coconut milk (regular, or light)
¼ cup Vita Coco coconut oil, melted
¼ cup maple syrup
½ chopped mango
1 cup coconut yogurt
Put all of the ingredients for the base into a food processor and process until a sticky
crust forms. Put the crust into a lightly greased 6-inch spring form pan and pat down
flat, then place into the freezer to harden.
Put all of the ingredients into a high-speed blender and blend until smooth and
creamy. Pour onto top of the cake base and then gently tap against the kitchen to
surface to remove any air bubbles. Then return to the freezer to harden.
Top with coconut yoghurt, fresh mango and passionfruit. Then leave out of the
freezer for 15 minutes before serving.
Don't forget to share your snap @VitaCocoEU