RASPBERRY COCONUT CHEESCAKE
Makes 9 servings:
22 cm baking sheet:
- 200 g millet
- 500 g rice milk
90 g white powdered sugar
- 300 g coconut cream (or solid coconut milk )
- 45 g coconut shreds
- 200 g lime (depending on how much you want it to be sweet)
- raspberries for garnish (optional)
Cook the millet over the milk and for about 25 minutes. From time to time you should look into it and see if you do not need to add milk or water.
Add the lime juice, coconut cream. Mix and blend it.
Add coconut shreds, mix again. Cover the baking sheet with with coconut oil or butter and sprinkle with coconut shreds.
Put the mass into the mold, and top it with some more shreds.
Bake for 50 minutes at 180 degrees Celsius when it cools. Serve with raspberries.
Do not forget about MIRAKULIN tablets before tasting it! 😉
Miracle berry will use the lime juice to sweeten up the dessert with no need of refined sugar or calories.
90 g powdered white sugar