These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you’re in it for a win!
Hi guys! We’re back from our summer vacations and I’m ready to go back to work. We went to the seaside, tried camping with our son for the first time, we went to a spa, hiking, biking and lots more. So pretty active as we like it. I must admit I missed cooking and shooting food a little bit, so I’m excited to start new projects next week.
But today, I’ll be sharing a recipe for these delicious mini no-bake frozen coconut cakes which many of you liked on Instagram. It wasn’t intended for the blog, but for the Eat Capture Share Summer challenge that was organized by Kimberly from The Little Plantation.
Lots of people have been asking me if I’ll share the recipe and it’s finally time. These really ended up not only beautiful but also very delicious and refreshing.
First, I wanted to use coconut yogurt, just try it out. I’ve never tried coconut yogurt, so I have no idea how it tastes. If I ever test it with this recipe, I’ll let you know and add that version if I find it tasty. All I had at home was Greek yogurt which I love and always have some in my fridge. I mixed it with some creamed coconut and icing sugar and… omg the taste! If you love coconut, you’re gonna love it.
I added some whipped cream and red currants on top, but you can add any seasonal fruits or something more exotic like mango or honey-roasted bananas.
What is creamed coconut?
Have you ever made anything with creamed coconut? It’s the solid version of ground-up coconut flesh. You’ve probably heard of coconut milk and coconut cream. Both of them are made using creamed coconut mixed with some amount of water. Coconut cream has lower water content than coconut milk. If you ever want to make something with coconut, but don’t want the liquid then creamed coconut is what you need.
It’s actually very simple to make at home as well. All you need is a good food processor or a coffee grinder and some desiccated coconut. By grinding the desiccated coconut as finely as possible, you’ll get a thick paste called creamed coconut. I assume that the bought version is somehow additionally dried or stripped of fat. I’m not sure. I assume since it’s harder and drier than the homemade version.
Both are delicious and both can be used in this recipe.
No-bake Frozen Coconut Cakes
These no-bake frozen coconut cakes with sweet creamed coconut and greek yogurt on top of a no-bake almond crust are a perfect summer dessert. Add some whipped cream and seasonal berries and you're in it for a win!
- 60 g Medjool dates pitted (2-3 dates)
- 2 TBSP desiccated coconut
- 2 TBSP almond butter
- 1 TBSP coconut butter
- 2 cups Greek yogurt (about 400g)
- 1/4 cup creamed coconut
- 1/2 cup icing sugar
- 1/2 cup whipping cream
- seasonal berries for topping
Add all ingredients to a food processor and mix until just sticking together.
Divide the mixture into 6 silicone muffin moulds and press down with your fingers to cover the bottom.
Add all ingredients to a food processor and mix until smooth.
Top the no-bake crust with the cream.
Place the cakes in the freezer for 2-3 hours or until frozen enough to take from the moulds. If you save them for later, take them from the freezer 30 minutes before serving.
Right before serving whip the whipping cream until stiff and top the cakes. Decorate with seasonal berries.