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    Home » Dessert Recipes

    Maple Coconut Cream Cake

    Published: Jun 5, 2016 · Modified: Jun 6, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Inspired by the ELXR Super Charge Mylk, this no-bake cream cake is a delicate and luscious compliment to any spring or summer dish. With hints of coconut and maple, an earthy nut crust and a sprinkle of Himalayan pink salt, this plant-based dessert is a no fuss way to indulge. You can thank us later.

    Bon appetit xo

    Chef | Sous Chef

    Maple Coconut Cream Cake topped with Himalayan Pink Salt

    Chef Sous Chef
    Inspired by the ELXR Super Charge Mylk, this no-bake cream cake is a delicate and luscious compliment to any spring or summer dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course Dessert, Food + Drink
    Servings 1 9 inch cake

    Ingredients
      

    • Crust
    • ⅔ cup brazil nuts
    • ⅓ cup unsweetened shredded coconut
    • ¼ teaspoon salt
    • 1 tablespoon coconut oil
    • 1 tablespoon maple syrup
    • Custard
    • 2 - 400 ml cans of coconut milk
    • ½ cup maple syrup
    • 3 tablespoon cornstarch
    • 3 tablespoon cold water
    • ¼ teaspoon coarse himalayan pink salt

    Instructions
     

    • No. 1 | In a large frying pan, toast the shredded coconut until golden brown and remove. In the same frying pan, toast the brazil nuts until brown and remove. Be careful not to burn these ingredients. Once browned, add the shredded coconut and brazil nuts to a blender or food processor and pulse for 10 seconds until it resembles cookie crumbs. Place the crust mixture in the bottom of a spring form pan and press down to form a ¼ inch thick crust. Place the pan in the refrigerator to cool.
    • No. 2 | When your crust is cooling, combine the coconut milk and maple syrup in a saucepan and bring to a soft boil at medium-high heat. In a small bowl, mix the cornstarch and cold water. Add this mixture to the saucepan and stir constantly for 2 minutes, until thick and resembling a pudding.
    • No. 3 | Remove the crust from the refrigerator, pour the cake mixture over top and return to the refrigerator until the cake sets. This should take about 2 hours. Once the cake has set, top it with a sprinkle of himalayan pink salt.
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!

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    Reader Interactions

    Comments

    1. Jess says

      November 28, 2017 at 10:54 am

      Great dessert for vegans. The flavour is oh, so good!5 stars

      Reply

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