Coconut yogurt cake 🥥 and fruits 🫐🥝🥭

I used the chestnuts in flour, you can substitute them with ground almonds. For the base mix the flours with the coconut oil, water, 1 date and 1 teaspoon of vanilla powder (I use the ground pods with erititrol).

Line an 18cm baking pan with baking paper and put the dough in, pressing it well. I had enough dough to make 2 tartlets. Keep in the refrigerator while preparing the filling. Soak the gelatine leaves in cold water.

Whisk the yogurts: I used 2 greek coconut yogurts with the date paste, the vanilla and I also added 2 teaspoons of just spices coconut porridge mix. Heat the coconut drink and dissolve the gelatin in it.

Whisk again to integrate the gelatin well and pour into the molds, set aside a glass of the mixture to use at the end. I added 2 teaspoons of red fruit topping to the large mold and 1 to each small mold. Mix well. Place in the refrigerator.

In the reserved glass I put 1 teaspoon of black currant powder, it can be replaced by beet powder. When the large mold has been in the refrigerator for an hour, take it out and put this pink layer. Put it in the fridge again until the next day.

Remove the cake and the tartlets, unmold and decorate to taste with the fruits that we like the most.

And enjoy! They are very creamy and with a delicious coconut flavor 😍😍🤤🤤🤤

Maybe I went too far and it seems laborious, but it's not at all, it's quick and easy to do 😉