Light Coconut - Mango Uncake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2/3 cup graham cracker crumbs1/2 cup finely shredded, unsweetened coconut1/4 cup canola oil200 g firm tofu1 ½ cups yogurt cheese (from about 4 cups strained low-fat yogurt)2 tbsp custard powder1 tsp cornstarch1/3 cup full-fat coconut milk1/2 tbsp lemon juice1 tbsp vanilla2/3 cup fruit (AKA super-fine) sugar1 small mango (about 7 oz, Ataulfos are a good size), peeled, pitted and cubed
Preheat oven to 350F, line the bottom of an 8" springform pan with parchment.
Combine cracker crumbs, coconut and canola oil in a bowl until crumbly. Press into the pan.
Bake 15 minutes and set aside.
Reduce oven temperature to 325F.
In a food processor, combine all ingredients but mango pieces. Pulse to create a smooth, thick mixture.
Remove to a bowl and fold in mango pieces.
Pour into the crust and bake for 50-60 minutes (without a water bath). Allow to cool 1 hour in the turned off oven, then chill overnight before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine cracker crumbs, coconut and canola oil in a bowl until crumbly. Press into the pan.
Bake 15 minutes and set aside.
Reduce oven temperature to 325F.
In a food processor, combine all ingredients but mango pieces. Pulse to create a smooth, thick mixture.
Remove to a bowl and fold in mango pieces.
Pour into the crust and bake for 50-60 minutes (without a water bath). Allow to cool 1 hour in the turned off oven, then chill overnight before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 213.2
- Total Fat: 10.2 g
- Cholesterol: 4.9 mg
- Sodium: 89.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.1 g
- Protein: 7.5 g
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