If you are a fan of light desserts and like the flavour of coconut, this will become your favourite recipe.
Suitable for:
Vegetarians
vegans (if you use agar-agar instead of gelatin)
people with lactose intolerance
people with gluten intolerance (if the oat flour is specifically marked 'gluten-free')
people with nut allergies (if we exclude hazelnut topping)
Products needed:
| For the marshes | About the cream |
| 150-200 g oat flour 50 g coconut flour 50 g honey or coconut nectar pinch of salt | 1 tsp coconut milk 40-50 g coconut oil 30 g coconut chips 40 g honey or coconut nectar 1 tsp lemon chips 10-15 g gelatin or agar-agar |
Preparation:
1. Mix all the ingredients for the marshmallows by hand and add a little water if necessary. Place the mixture in a tart tin or baking dish and spread evenly.
2. Bake for 10 minutes in the oven.
3. Combine the coconut milk, butter and honey/syrup in a saucepan and warm over medium heat.
4. Prepare the gelatine; mix it with 2-3 tbsp water until it swells and add it to the hot mixture.
5. Add the lemon zest and coconut chips to the mixture
6. Allow the mixture to cool slightly and pour the mixture over the biscuit.
7. Let the dessert set and you are ready
Addendum: For the dressing I used hazelnuts and honey, but you can also diversify with berries or other nuts.
