Descripcción Listado
🍮✨ A no-bake dessert made to impress, featuring silky coconut, creamy cheese, and rich cajeta
Tipo de receta
Ingredientes
400 ml Calahua Original Coconut Drink
250 ml Calahua Coconut Cream
24.5 g unflavored gelatin powder
1/2 cup cold water (to bloom the gelatin)
250 ml evaporated milk
2 blocks cream cheese (about 190 g each)
2 cups cajeta (goat-milk caramel)
Extra cajeta and milk or cream (for topping)
Chopped pecans, to garnish
250 ml Calahua Coconut Cream
24.5 g unflavored gelatin powder
1/2 cup cold water (to bloom the gelatin)
250 ml evaporated milk
2 blocks cream cheese (about 190 g each)
2 cups cajeta (goat-milk caramel)
Extra cajeta and milk or cream (for topping)
Chopped pecans, to garnish
Imagen listado
Video
Gelatina de cajeta.mp4
(19.79 MB)
Productos de la Receta
Receta en el Inicio
Desactivado
Preparación
1. Bloom the gelatin
Sprinkle the gelatin over 1/2 cup cold water and let it sit for about 10 minutes until fully hydrated.
2. Blend the creamy base
In a blender, combine the Calahua Coconut Drink, Calahua Coconut Cream, evaporated milk, and cajeta. Blend until smooth. Add the cream cheese and blend again until silky and fully incorporated.
3. Add the gelatin
Gently heat the bloomed gelatin until fully dissolved (do not boil). Pour it into the blender and blend once more to combine.
4. Set and chill
Lightly grease a mold and pour in the mixture. Refrigerate until fully set, usually 3–4 hours.
5. Finish and serve
Unmold carefully. Drizzle with extra cajeta thinned with a little milk or cream, and sprinkle with chopped pecans before serving.
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