Light Coconut - Mango Uncake
From jo_jo_ba 16 years ago
- 65 minutes to make
- Serves 12
This cannot rightly be called a "cheese"cake, since there is no cheese (in the traditional sense) in sight. Tofu and "yogurt cheese" - an almost solid strained yogurt - form the basis for this fluffy dessert studded with chunks of succulent mangoes and baked in a graham cracker - coconut crust.
Ingredients
- 2/3 cup graham cracker crumbs shopping list
- 1/2 cup finely shredded, unsweetened coconut shopping list
- 1/4 cup canola oil shopping list
- 200 g firm tofu shopping list
- 1 ½ cups yogurt cheese (from about 4 cups strained low-fat yogurt) shopping list
- 2 tbsp custard powder shopping list
- 1 tsp cornstarch shopping list
- 1/3 cup full-fat coconut milk shopping list
- 1/2 tbsp lemon juice shopping list
- 1 tbsp vanilla shopping list
- 2/3 cup fruit (AKA super-fine) sugar shopping list
- 1 small mango (about 7 oz, Ataulfos are a good size), peeled, pitted and cubed shopping list
How to make it
- Preheat oven to 350F, line the bottom of an 8" springform pan with parchment.
- Combine cracker crumbs, coconut and canola oil in a bowl until crumbly. Press into the pan.
- Bake 15 minutes and set aside.
- Reduce oven temperature to 325F.
- In a food processor, combine all ingredients but mango pieces. Pulse to create a smooth, thick mixture.
- Remove to a bowl and fold in mango pieces.
- Pour into the crust and bake for 50-60 minutes (without a water bath). Allow to cool 1 hour in the turned off oven, then chill overnight before serving.
People Who Like This Dish 2
- fishtrippin Estelline, SD
- jo_jo_ba Oshawa, CA
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