Almond and coconut creamy by Pastry Chef Stefania Fasano
Creamy almond and coconut is the dessert that the pastry-chef Stefania Fasano of the Baunilha pastry shop in Baronissi, presented in her showcooking during the DONNA event. This dessert was created after a careful study, carried out to teach the new generations that desserts should not be given up and that they can be tasted avoiding feelings of guilt. Let's find out how to make this delicious dessert.
400 g of Almond Milk
60 g of cane sugar
100 g of Coconut Milk
35 g of cornstarch
100 g of Strawberries
First, dissolve the cornstarch in the coconut milk. After that, put the almond milk and sugar in a saucepan and bring to the boil. When the boiling point has been reached, add the coconut milk with the cornstarch and cook for another minute. Once it is ready, remove the saucepan from the heat and pour the mixture into a mold, letting it cool.
When the cake has cooled down, cut into single portions and decorate with the strawberries that you have macerated in the lime juice in the meantime.