This is a bright, refreshing and simplistic dessert that is inspired by the Colombian Postre De Limón. I got to "bake" (I use quotes because this happens to be a no-bake dessert😉) this cake with my friend -- who moved almost a year ago from Colombia -- in preparation for the cultural day celebration at our international school.
When making it, all the quantities were eyeballed, but I did my best to write it down in estimated metric measurements.
A substantial obstacle was the typical use of sweetened condensed milk, however, we were able to replace it with a homemade sweetened condensed coconut milk (which I thought added a cheerful, subtle coconut flavor too). Here is the recipe for a sublime, light and zesty treat.
Ingredients (serves 15)
2 cans of coconut milk (400g each)
150g sugar (maybe more or less depending on the sweetness of the cookie you are using)
600ml vegan whipping cream
60g melted coconut oil
juice of 3 large limes
600g cookies/sweet crackers (3 packets)
lime zest for topping
Instructions
1. Combine the coconut milk and sugar in a pot and bring to a boil over medium heat. Simmer the mixture, stirring occasionally for about 45 minutes, or until it thickens and darkens in color. This is our sweetened condensed milk (if you can find pre-made vegan sweetened condensed milk, feel free to skip this step!). Set it aside to cool.
2. Whisk the sweetened coconut milk, whipping cream, coconut oil and lime juice together. Adjust the sugar and lime juice to your taste.
3. Assemble by making a layer of the cookies at the base, pour over a layer of the cream, another layer of cookies and keep repeating until all the cream is used up. Top the cake with lime zest and let it set in the fridge for 3 hours or preferably overnight. Slice & Enjoy!
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