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Coconut cheesecake

Coconut cheesecake


Crush the biscuits well, melt the butter and then add it over the biscuits. Cover a cake pan with baking paper and put the composition then press well with a spoon or hand. Refrigerate for 30 minutes.


Put in a bowl the cheese, the coconut milk (leave 2-3 tablespoons for the gelatin) the sugar, the vanilla seeds removed from the pods and mix well with the mixer. add to the cheese composition. Mix well with the mixer.


Remove the top from the fridge, pour the cheese composition and level it, then put it in the fridge for 4-5 hours. Before serving, place the dehydrated rooster on top.

Cheesecake with figs and grapefruit

Leaving behind the beautiful holidays, richer in wonderful memories with our loved ones, today I propose a quick dessert to prepare, which does not require baking, easy to digest and finely colored. Cheesecake is said to have its origins in ancient Greece. Imagination flies to us, perhaps, to the beautiful goddesses, dressed in white dresses, enjoying this dessert, but I must tell you that this feast was created to give energy to the athletes who participated in the first Olympic Games (776 BC). , due to its very nutritious nutritional intake. Of course, today we encounter countless variations of the original recipe, which are more and more appetizing, because we are talking about a dessert loved all over the world.

It is really a dessert that has stood the test of time, and today I propose the following scenario: Cheesecake with figs and grapefruit.


For the countertop:
& # 8211 150g simple biscuits
& # 8211 100g hazelnuts
& # 8211 50g coconut flakes
& # 8211 20ml vanilla essence
& # 8211 60g peanut butter
& # 8211 120g butter

For composition:
& # 8211 100g dried figs
& # 8211 450g greek yogurt
& # 8211 250g sweet cow cheese
& # 8211 ½ Vanilla pods
& # 8211 100g dried cranberries
& # 8211 20g coconut flakes
& # 8211 juice from 1 grapefruit
& # 8211 juice from the border
& # 8211 10g gelatin

& # 8211 cacao
& # 8211 cinnamon biscuits
& # 8211 a few slices of grapefruit.

Step 1

In a large bowl, I mixed the following: the biscuits that I crushed by hand, the hazelnuts, ground in a mortar, the coconut flakes, the vanilla essence, the peanut butter and the melted butter. I mixed until smooth, so that the two types of butter moisturize the biscuits. The composition thus obtained I spread on a tray with removable ring and leveled using a glass, until I obtained a uniform layer. Alternatively, you can press using a spoon. If you don't find the top sweet enough, you can add vanilla sugar to taste. For me it's perfect without. I covered the tray and let it cool, while I took care of the filling:

Step 2

The first time I paid attention to the gelatin, which I poured over 100 ml of cold water, leaving it to hydrate for 10 minutes. I then put it on the fire and heated it on a water bath, stirring continuously, slowly, until it was completely developed, then cooling it. For the filling, I mixed the following at high speed: the cream cheese, which I had previously squeezed from the water with the Greek yogurt figs. I moved the cream obtained in a bowl and incorporated the following: vanilla pod core, coconut flakes, grapefruit juice, lime juice, cranberries. I did not add sugar as the figs and cranberries are very sweet. At the end, I added gelatin and mixed well. I poured the composition over the biscuits that rested in the cold, I uniformed with a spoon and I gave the tray covered in cold, for 2 hours:

Step 3

When the filling hardened well enough, I took the tray out of the cold, sprinkled a little cocoa in the rain, put slices of grapefruit here and there (peeled) and 2-3 cinnamon biscuits crushed in places:

Recipe for cheesecakes without flour and semolina

  • fat cow's cheese - 1 pack
  • Eggs - 2 pcs
  • Sugar - 25 g
  • Salt - to taste
  • Sunflower oil 80 g

  • Pre-chill chicken eggs, then mix them with a mixer until thick white foam. Season with salt.
  • Add the egg mass sugar, continue beating for 5 minutes.
  • Chop the cheese with a sieve and mix with it in the beaten eggs. consistency in weight should be like cream. Very dough "save" the addition of a small amount of starch.
  • Place the dough on a hot pan with a spoon. Fry cheesecakes in sunflower oil. To prevent them from sticking to the cooking surface, roll in breadcrumbs cheesecakes.
  • Ready-made cheesecakes with a paper blot towel to remove any residual oil.
  • Serve the dish at the table, sprinkled with sugar or spicy jam.

Pina Colada coconut and pineapple cheesecake

Pina Colada coconut and pineapple cheesecake & # 8211 inspired by the famous cocktail. What does it contain? Coconut liqueur cream, fresh pineapple juice and quality rum! All this can be found in this cake as fine and light as a flake. A refreshing summer cake. No baking! A pleasant combination of sweet and sour, a creamy consistency and some aromas from the Caribbean islands.

This cake contains quite serious amounts of alcohol so if you intend to make it for children you will have to replace coconut liqueur and rum with natural coconut milk (walnut) or pineapple juice and rum essence. The top is a cold one made of broken biscuits. You can use any biscuits you have at hand (including cocoa). I made the cream from cottage cheese with sour cream (Fagaras) but it can be replaced with any cream cheese you have at home or you like (mascarpone, ricotta, cream cheese). Pineapple and coconut are preferable to be fresh (a large pineapple costs 6 lei and 3-4 lei a coconut) but they can also be replaced with pineapple from compote and dehydrated coconut. But I don't discount the whipped cream! It must be natural! It's a shame that this wonderful Pina Colada cheesecake with whipped cream is damn good.

Bridge: Fresh tropical fruits (pineapple, mango, kiwi, papaya) contain enzymes that can easily liquefy gelatin and cream. By preservation these enzymes disappear. The cheesecake can be made softer (but much tastier) using fresh pineapple.

I mounted this cheesecake with coconut and pineapple Pina Colada in a circular shape with a detachable ring (diameter 28 cm). It can also be presented in individual cups or glasses (verrines) or in other long, square, etc. rectangular shapes.

HOW TO PREPARE THERMOMIX coconut hand cream

Preparation time: 4 min.

Total cooking time: 10 min.

Difficulty: Easy

Amount: 8 servings

  1. Put in the bowl 25 g coconut kernel and grind 5 sec./speed 5 .
  2. Add to bowl 400 g distilled water, 1 teaspoon vegetable glycerin, 40 g emulsifying wax and mix 30 sec./speed 3.
  3. Add 40 g shea butter and set 4 min./60°C/speed 2 .
  4. Add 10 drops of vitamin E. and 5 drops of essential oil of your choice (optional) and mix 1 min./speed 7 .
  5. Pour the resulting mixture into small containers and allow to cool to harden.

Preparation recommendations for coconut hand cream

Choose the jars you can put in your bag.

If you choose to put essential oil, it will perfume the cream. The more you put in, the more intense the smell will be.

Biscuits with seeds and coconut flour (gluten free)

A recipe for biscuits with seeds and coconut flour (gluten free) extremely easy to make for a breakfast prepared at night.

It's already evening, the children have fallen asleep, and I realized that I have nothing different and new for breakfast. So I quickly run to the kitchen to look through the cupboards and the refrigerator. The idea of ​​what I can prepare them immediately appears: biscuits with seeds and coconut flour (gluten free). I know for sure I'll have them ready in 20 minutes. That I'm just not crazy about cooking instead of sleeping


  • a banana, mashed with a fork
  • an apple, peeled and shaved
  • 4 tablespoons hemp seeds, ground
  • 1 teaspoon cinnamon
  • 3 tablespoons coconut oil
  • 1 teaspoon citrus peel, grated
  • 130 g coconut flour

Steps needed to prepare

  1. Put all the ingredients in a bowl and knead them lightly with a rolling pin until you get a dough that sticks. If you find it too dry, you can add a little vegetable milk or even water.
  2. Prepare an oven tray with a baking sheet.
  3. With a damp cloth, form small biscuits on which you then place them on the tray.
  4. Place the tray & icircn oven at 180 degrees Celsius for 8-10 minutes.
  5. Remove the tray, turn the biscuits on the other side and keep them in the oven for another 8-10 minutes.

After they cooled, I left the biscuits with seeds and coconut flour (gluten-free) in a bowl, and in the morning I offered the children a glass of almond milk. They kind of devoured them and I hardly kept a few for the photo above.
Definitely 2-3 biscuits can be kept and given to children in the school package.

Dear reader, this recipe can receive multiple adjustments. So I invite you to let your imagination run wild and play with the ingredients, and then show us what goodies you have prepared for your family.

Do you want to manage the annoying pain? Choose a high quality CBD oil!

Health is especially important now, when a weakened body is vulnerable to a pandemic. The CBD oil range is currently one of the most popular segments of the natural products category, and this is due to the special benefits that these products offer.

In addition, the diversity of forms and concentrations is very large, so everyone has access to such a treatment, regardless of preferences, needs and habits. Although this type of oil is often used in the management of pain and many other symptoms and health conditions, some people still do not have a clear picture of products of this type and the effects they produce on the body.

When you administer CBD oil, regardless of the form or product you choose, you will benefit from the action of the active ingredient & # 8211 cannabidiol (hence the name of these products). Cannabidiol is a compound found naturally in the hemp plant in its unprocessed form, and the extraction and synthesis of this element is done through a series of processes.

A detail of major importance that you need to know is that CBD should not be confused or associated with THC, the substance found in certain hemp species that produces psychoactive effects, being responsible for the state of exaltation.

Most people who use CBD oil are looking for an effective solution to manage and relieve pain of various types. Whether it is chronic pain or pain resulting from aggressive treatments (such as those needed to fight cancer), various CBD products often prove effective. Moreover, these natural products are a viable alternative to painkillers that have strong or addictive side effects, such as opioids.

The interaction of cannabidiol with the body

The active ingredient in cannabis oil has an effect on the body with each administration, and this interaction is possible with the help of receptors in the immune system and the brain.

These receptors are, in fact, small proteins attached to the body's cells that receive chemical signals from various stimuli and help the cells provide a proper response. Thus, the active ingredient in specific products produces very beneficial anti-inflammatory and calming effects in relieving pain and other health conditions.

When is CBD oil indicated and what are the side effects?

The powerful anti-inflammatory effect that cannabis oil produces on the body can relieve a number of the most annoying pains, such as back or joint pain. In addition, some people use this type of product to enjoy a peaceful and restful sleep, as cannabidiol can restore mental and emotional balance. A very important detail is that no side effects were found when administered, which is why this product is appreciated worldwide.

Choose a quality product!

As the demand is particularly high, CBD oil is available on the market in a multitude of types, variants, concentrations and forms. From simple extract to cosmetics and food products, large specialty stores can offer you very diverse ranges.

However, the quality of the products you choose to use must be impeccable. That is why the big CBDLife distributor offers you authentic products, which present certifications on the methods of cultivation and processing & # 8211 BIO / organic.

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Try also… Tosca cake, with vanilla and chocolate

A cake jewel, delicious and creamy - For this recipe, you need the following ingredients:

Countertop ingredients:

  • 4 tablespoons flour
  • 12 tablespoons sugar
  • 8 egg whites
  • 150 g poppy seeds
  • 3 tablespoons coconut
  • salt
  • 1 tablespoon lemon juice
  • 1/2 sachet baking powder

Ingredients for the last layer:

  • 200 g dark chocolate
  • 150 g biscuits
  • 250 ml of water
  • 100 g sugar
  • 50 ml oil

Ingredients for vanilla cream:

  • 6 tablespoons sugar
  • 3 tablespoons starch
  • 8 yolks
  • vanilla essence
  • 600 ml milk
  • 50 g butter

Method of preparation:

1. For starters, we prepare the countertop. Using a mixer, beat the egg whites. Add sugar, salt, lemon juice and mix well. Add baking powder, coconut, poppy seeds and flour. Mix well until smooth.

2. Pour the dough into a tray covered with baking paper. Bake at 180 degrees for 40 minutes.

3. For the vanilla cream, beat the egg yolks with sugar. Add the milk, starch, mix and bring the composition to a boil over low heat.

4. After mixing, take the bowl off the heat and add the butter and vanilla essence.

5. To form the cake, cut the top into 2 equal layers. Wallpaper a countertop with previously prepared cream and place the 2nd countertop on top. Decorate with chocolate icing.

Mini cheesecakes with cashew and lime cream

Preheat the oven to 180 degrees Celsius and prepare a form for baking the muffins, put the muffin papers in the form. I use silicone forms, not paper, because it is easier for me to take the muffin or mini cheesecake out of them.

Put the biscuits in a food processor, crush them and add the melted coconut oil. We get a crumbly dough. We can use any kind of biscuits we like: simple, digestive, gluten free, specular, etc.

Divide the composition into shapes and bake for 10 minutes.

For the cream, put in a food processor hydrated cashews, coconut oil, maple syrup, juice and grated lime peel (we can keep 1 teaspoon for decoration) and process until smooth.

Pour the cream over the cooled biscuit base, sprinkle with lime peel and put the mini cheesecake in the freezer for at least 2 hours. We can keep them in the freezer for up to 2 weeks and take them out a few minutes before serving.

Bazooka roz

The kindness of Julio Torres from CO-OP Food and drink , Hotel on Rivington, New York

2 ounces of vodka
1 layer of watermelon juice (watermelon juice in the juicer, then let stand for five minutes before removing the top layer of pectin foam) ½ ounce simple syrup
½ ounce of lemon juice
2 Thai basil leaves
1 ice cube with coconut water (produced by freezing coconut water in an ice cube tray)

In a martini glass, add coconut water and ice cube. Fill the stirrer with plain ice and add the first four ingredients. Shake vigorously. Then pour into a martini glass. Garnish with Thai basil leaves.