John Myers
Ingredients for 1 servings:
- 400 ml coconut milk
- 500 g soy quark (quark alternative), vegan, Skyr style
- 100 g coconut blossom sugar
- 15 g agar-agar
- 2 limes
- 125 g desiccated coconut, plus some for decoration
- 125 g almonds
- 125 g date(s), pitted and dried
- 2 tsp sunflower oil or coconut oil
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes
No baked, vegan, free from industrial sugar
For the base, finely chop the desiccated coconut, almonds, and dates in a blender and then mix with the oil. The mixture should now be dry but quite sticky. Press it firmly into a springform pan lined with baking paper and refrigerate for about 30 minutes. For the topping, mix together the quark alternative, coconut milk, coconut blossom sugar, salt, the zest of both limes, and the juice of one lime. Season to taste and add more coconut blossom sugar or lime if desired. Now add the agar-agar* and stir into the mixture until it has dissolved. Pour the mixture into a saucepan, bring to a boil while stirring, and then let it cool for 15 minutes. The mixture should already be thickening. Finally, pour the topping onto the base and refrigerate overnight. Once the cake is completely cool and firm, decorate with desiccated coconut, lime slices, or zest. *If your agar-agar packaging instructs you to follow a different gelling procedure, I would recommend that you follow the manufacturer’s instructions.
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