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No-Bake Coconut Strawberry Ricotta Cake (No Sugar)

Name: No-Bake Coconut Strawberry Ricotta Cake (No Sugar)
Prep time: 20 min
Total time: 260 min
Yield: 8 servings
Cuisine: International
Ingredients: 45 g gelatin (bloomed in 1/2 glass water); 125 ml water (for the gelatin); 500 ml coconut milk; 150 g ricotta; 150 g sugar-free syrup (agave, maple or honey); 200 g strawberries (fresh, sliced); 50 g sugar-free dark chocolate (for the glaze); 1 tbsp vegetable oil (for the glaze); 1 tbsp sugar-free syrup (for the glaze)

Silky no-bake cake set with gelatin and built on coconut milk, ricotta and fresh strawberries, finished with a sugar-free dark chocolate glaze.

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20 min prep / 260 min total

228 kcal

8g protein

8 servings

Easy

Watch How to Make This

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Ingredients

45 ggelatin
bloomed in 1/2 glass water
125 mlwater
for the gelatin
500 mlcoconut milk
150 gricotta
150 gsugar-free syrup
agave, maple or honey
200 gstrawberries
fresh, sliced
50 gsugar-free dark chocolate
for the glaze
1 tbspvegetable oil
for the glaze
1 tbspsugar-free syrup
for the glaze

Instructions

Bloom 45g gelatin in 1/2 glass (125ml) of water until spongy, then warm gently to dissolve.
Whisk the dissolved gelatin into 500ml coconut milk, 150g ricotta and 150g sugar-free syrup until smooth.
Grease a cake mold with vegetable oil. Scatter sliced strawberries over the base and pour the cream mixture on top.
Chill at least , until completely set. Unmold onto a plate.
For the glaze, melt 50g sugar-free dark chocolate with 1 tablespoon oil and 1 tablespoon sugar-free syrup, then pour over the chilled cake.