20 recipes+ SEPTEMBER 2017
Just because you can’t eat dairy doesn’t mean you can’t enjoy beautiful bakes
Dairy-free delights
Mango & Coconut
Cheesecake
SERVES 8 PREP 20 minutes + 3 hours
30 minutes to chill COST $2 a serve300g gluten-free uniced plain
biscuits, broken
100g dairy-free margarine, melted
½ cup desiccated coconut
1 tablespoon powdered gelatine
¼ cup just-boiled water
400g silken tofu, drained
400ml can coconut cream
½ cup caster sugar
1 lemon, zest finely grated,
plus 1 tablespoon juice
2 teaspoons vanilla essence
425g can mango slices, drained,
thinly sliced
1 tablespoon passionfruit pulp1 Process biscuits in a food processor to
make fine crumbs. Add margarine and
coconut; process to combine. Press
mixture over base and side of a 20cm
springform pan. Chill for 30 minutes.2 Meanwhile, sprinkle gelatine over
just-boiled water in a small heatproof
jug. Stir until gelatine dissolves. Cool.
Process tofu, coconut cream, sugar, zest,
juice and essence in a food processor
until smooth. With motor running,
gradually add cooled gelatine mixture
until combined.3 Pour tofu mixture into prepared
biscuit shell; level surface. Chill for
3 hours or until firm. To serve, arrange
mango slices over top of cheesecake.
Drizzle with passionfruit.TOP TIP
To make this a
vegetarian recipe,
replace gelatine
with ¼ cup of
agar-agar, a gelling
agent derived
from seaweed