No-Bake Coconut Cream Torte
Make this easy coconut torte for a simple, crowd-pleasing dessert.
Makes: 6 servings
Prep Time: 8 hours
Total Time: 8 hours
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 8 hours
Total Time: 8 hours
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 24 ladyfingers
- 13.5 ounces (1 can) unsweetened coconut milk
- 1/2 cup macadamia nuts, toasted
- 1/2 cup toasted unsweetened coconut
- 2 cups whipping cream, whipped and sweetened with 3 tablespoons sugar and 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Place plastic wrap on the inside of an 8-inch loaf pan, overlapping on all four sides.
- Layer 8 ladyfingers in the loaf pan. Pour ⅓ of the coconut milk on top. Repeat two more times. Secure and allow to rest overnight in the refrigerator. This allows the milk to be absorbed into the ladyfingers to form a “cake.”
- The next day, turn the cake onto a serving platter. Cover with the sweetened whipped cream.
- Melt the white chocolate chips and coconut oil together. When well combined, drizzle the mixture over the whipped cream. Sprinkle toasted coconut and macadamia nuts over top. Serve immediately.
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