coconut-mango uncheesecake

I love the smell of coconut. Summer smells like coconut. So what’s better than a nice cold dessert full of coconut flavor for a hot night like this? I vote for coconut-mango uncheesecake. Its light texture and fruity taste makes this a great summer treat!


12 whole wheat digestive cookies
3 T.S. warm coconut oil
1 lt lite coconut milk
1 mango
3 T.S. agave nectar
1 1/2 T.S. agar agar powder or 2 1/2 T.S. agar agar flakes

coconut mango uncheesecake
coconut mango uncheesecake

Blend the digestive cookies and add the coconut oil. Press mixture into bottom of pre-pared pan. Chill while preparing filling. Place the coconut milk in a sauce pan and cook over medium heat. Add the agave nectar and the agar agar powder and whisk until cream starts to thicken. Remove from heat and let it cool for 5 minutes. Stir slowly and pour it over the crust. The cream will become thicker while cooling. Cover the pan with a plastic wrap and put in the refrigerator for at least 3 hours.  Slice the mango and blend it until smooth. Serve the uncheesecake with mango puree.


2 thoughts on “coconut-mango uncheesecake

  1. You can use agave nectar as an alternative to maple syrup or honey. Baking with agave nectar is no difference with when using traditional ingredients, but there are some rules you must observe in order to get good results. What is your favorite recipe for baking with agave nectar?


    1. I hardly ever use sugar! I prefer baking with agave nectar and apple sauce. I don’t use honey (it’s not vegan anyway) and maple syrup has very strong taste so I use it only as topping for waffles and pancakes! Agave nectar is my favorite sweetener!


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