Ingredients
For the base:
250 g shortbread cookies
150 g butter
For the cream:
300 ml whipped
cream 250 g cream cheese or mascarpone
125 g yogurt with coconut flavor
100 g powdered sugar
8 slices of gelatin
2 tbsp milk
For decorating:
Nutella (can be replaced with chocolate icing)
Coconut shavings for sprinkling
Preparation
Finely crumble the butter cookies and mix with melted butter.
Line a 22cm diameter cake tin with baking paper.
Spread the mixture on top, smooth it out and chill.
Whip the cream. In another bowl,
mix cream cheese or mascarpone with sugar and stir in coconut yogurt
(or natural or vanilla yogurt with 4 tablespoons of grated coconut).
Soak gelatine in milk and let it swell.
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