Aprenda a fazer TORTA DOS ANJOS - Mulheres (02/05/22)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the filling by hydrating 12 g of gelatin in 5 tablespoons of water in the microwave for 15 seconds, ensuring it doesn't burn.

In a blender, combine 200 ml of coconut milk, 395 ml of condensed milk, 200 ml of cream, and 100 g of shredded coconut. Blend until smooth.

Set the filling aside in the refrigerator to thicken slightly before adding to the cake base.

In a mixing bowl, combine 2 packets of shredded coconut, 2 egg whites, 3 tablespoons of sugar, and 2 tablespoons of water. Mix to hydrate the coconut.

Preheat the oven to 180°C (350°F).

Press the coconut mixture into a greased tart pan, covering the bottom and sides firmly.

Bake the coconut crust in the oven until the edges are golden brown, checking for doneness visually.

Once the crust is baked, remove it from the oven and let it cool before adding the filling.

Pour the prepared filling into the cooled coconut crust and refrigerate for at least 4 hours to set.

Decorate the top with shredded coconut flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens