Cakes with coconut cream, chia and tangerine juice

The holiday sweets “disappeared” from the refrigerator one of the first, and it’s time to prepare a new batch of goodies. Today we offer a recipe for a delicate Cakes with coconut cream, chia and tangerine juice! We used MASALE products to prepare the dessert, but if you wish, you can experiment with products that are more familiar to you.

  • Juice of 5-6 sweet tangerines of medium, but better – large size
  • 2 tbsp. coconut sugar or any other sweetener Or prepare a dessert without sugar at all, if you prefer the natural taste of all ingredients
  • 100 g of almonds (you can use both walnuts and cashews)
  • 50 g of raisins (shadow or almost black dried grapes are the most useful)
  • 6 tsp. chia seeds
  • 1/2 cup coconut milk
  • 2 tsp. corn starch
  • 2 tsp. agar-agar
1 layer of dessert

Soak the almonds in water overnight, and pour the raisins with water for at least an hour.
Drain the liquid, grind the nuts and raisins in a blender and put them on the bottom of the molds for cakes.
If you serve the dessert in ordinary cream cups, it is also quite beautiful and convenient.

2 layer

Mix tangerine juice with 2 tbsp. coconut sugar. If the tangerines are sour, you can add more sweetener.
Cover the chia seeds with half a dose of sweetened tangerine juice (about half or a quarter of a glass, depending on how juicy you got the fruit) and let the seeds infuse for 20-30 minutes.
After before the mixture thickens, spread it in molds on top of the nut layer.

Cakes with coconut cream, chia and tangerine juice
Cakes with coconut cream, chia and tangerine juice
3rd layer

In a steam bath (or simply in a saucepan over low heat), mix ½ cup of coconut milk with 1 tsp. without corn starch, 1 tsp. without agar-agar bitter.
Boil the milk with thickeners for 2-3 minutes, stirring it with a whisk until it becomes a thick jelly.
Pour the slightly cooled mixture into molds on top of the chia layer.
This layer usually hardens for 20 minutes or a little more.

4th layer

Add the second part of starch and agar-agar to the remaining mandarin juice. Stir.
Boil the juice over low heat until it thickens for 2-3 minutes, gently stirring everything with a whisk.
Cool the resulting mixture slightly and pour it into molds on top of the coconut layer.
For the final thickening, leave the dessert in the refrigerator for at least 4 hours or for the whole night.
Before serving, if desired, decorate with tangerine slices or fresh mint leaves.


Thanks to the author of the original recipe: aroma_of_peonies

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