A cold fruit dessert, but with a winter flavor, really surprising!
We are used to reserving this type of dessert for the summer, to cool off from the heat; yet in this out-of-season version, this cake turns into an occasion for joy for the palate of young and old. The absolute protagonist of this recipe, in fact, is the kiwi and immediately the mind travels enraptured towards exotic countries, for that particular aftertaste that makes you dream of the tropics!
Delicious and beneficial, this fruit provides a significant dose of vitamin C, allows optimal iron absorption and fights constipation.
Here then is that a moment of greedy pleasure turns into a pampering for health.
Very creamy, soft and inviting, this cake is prepared in just 10 minutes, but before being able to taste it you will have to wait for it to harden in the refrigerator for at least 3 hours. With our doses you will get 4 slices, each with just 130 calories! Greedy yes, but dietary to satisfy even those who love to keep fit.
What are you waiting for then? Get to work, let’s get started!
Creamy fruit cake: ingredients and preparation
For this recipe, get:
- 65 gr of corn starch
- 550ml coconut milk with no added sugar
- 200ml of orange juice
- 200 gr of kiwi
- 45 g of stevia sweetener (or 75 g of regular sugar)
First of all, choose only organic fruit, you will gain in taste and health.
Wash the oranges and squeeze them until you get 200 milliliters of juice, unfortunately we can’t tell you the exact number because they vary according to the size and body of the pulp.
Filter it with a fine-mesh sieve and pour it into a saucepan. Add 500 milliliters of coconut milk, mix with a hand whisk. Now insert 60 grams of sugar or 30 of stevia and 50 of corn starch. Mix with the whisk to uniform, then put it on the gas over low heat and let it thicken without ceasing to stir.
When you get a full-bodied cream, pour it into a baking dish and let it cool at room temperature for about an hour.
In the meantime, peel the kiwis, cut them into slices, then arrange them in a container and work them with an immersion blender to obtain a kind of puree. Pour the remaining 50 milliliters of coconut milk and 15 milliliters of corn starch into a saucepan. Mix well with a hand blender and incorporate the fruit puree. Mix and add the 30 grams of sugar or the remaining 15 grams of stevia.
Put on the stove and let it thicken, then pour the cream obtained on the one previously made and level the surface with a spatula.
Place in the refrigerator to harden for at least 2 hours, then serve your cold dessert!