Vanilla & coconut cheesecake


  • 350g of lactose-free or coconut yogurt
  • 2 eggs
  • 40 g of flour (millet or rice)
  • Vanilla (extract or seeds)
  • 40 g of grated coconut (optional)
  • 1 tbsp of cornstarch or tapioca
  • 1 tbsp of maple syrup (optional)

Mix all the ingredients together.

Grease a baking dish and pour in the mixture.

Bake for around 20 minutes at 180°C. Let it cool down at least 4 hours in the fridge before serving.

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