The easiest version of a creamy dessert: just fermented coconut and Lotus Biscoff biscuits. The biscuits rest inside the coconut until they soften into a sponge-like texture, very similar to a Japanese cheesecake, with no oven and no fuss. It's divided into 4 cups (150 g per serving), so the 500 g size goes a long way for this recipe.
Ingredients
- 600 g of natural fermented coconut (150 g per serving)
- 12 Lotus Biscoff biscuits (3 per serving, or 8 if you prefer them less soft)
- 4 tablespoons (about 60 g) of Lotus Biscoff spread, to decorate (optional)
- 2 extra Lotus biscuits, crumbled, to decorate (optional)
Method
- Divide the fermented coconut between 4 cups or jars, 150 g in each.
- Push 3 Lotus biscuits, standing upright and facing down, into each cup.
- Cover each cup with its lid or with cling film.
- Chill for 4 hours to overnight, until the biscuits soften and take on a sponge-like texture.
- Before serving, melt the Lotus spread (about 15 seconds in the microwave), cover each serving with 1 tablespoon and finish with a few biscuit crumbs.
Time: 250 minutes · Serves 4
You might also like our no-bake lemon tart with fermented coconut. Find COCO by Angela at your nearest shop.