Coconut Curd Cubes with Raspberry

Name: Coconut Curd Cubes with Raspberry
Prep time: 120 min
Cook time: 160 min
Total time: 280 min
Yield: 16 Portionen
Ingredients: 75 g Coconut oil; 250 g Oat biscuits; 500 g Low-fat curd; 400 ml Coconut milk; 200 g Sugar; 1 tbsp Cornstarch; 4 piece Eggs (size M); 150 g Raspberry fruit spread; Fat for the mold

Cake

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Cook Time

4 h 40 min

Servings

Difficulty

Medium

Prep Time

120 Min

This Thermomix® recipe for Coconut Curd Cubes with Raspberry is ready in 4 h 40 min and yields 16 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These coconut curd cubes with a fruity raspberry note are an absolute highlight for every coffee table or as a sweet snack in between. I especially like to make them in the summer, as they are wonderfully refreshing when chilled. The crispy biscuit base harmonizes perfectly with the creamy coconut curd filling and the fruity raspberry spread. The preparation is a bit time-consuming, but the result is worth every minute! Also ideal for birthdays or other festive occasions. If you like it a little less sweet, you can reduce the amount of sugar.

Ingredients (9 ingredients)

75 g Coconut oil
250 g Oat biscuits
500 g Low-fat curd
400 ml Coconut milk
200 g Sugar
1 tbsp Cornstarch
4 piece Eggs (size M)
150 g Raspberry fruit spread
Fat for the mold

Preparation (10 steps)

Melt coconut oil

Thermomix® Setting

3 min/122°F/Speed 1 50

Put 75 g coconut oil into the mixing bowl and melt for 3 min./50°C/speed 1.

180

Chop oat biscuits

Thermomix® Setting

10 sec/Speed 8

Put 250 g oat biscuits into the mixing bowl and chop for 10 sec./speed 8.

Prepare biscuit base

Thermomix® Setting

10 sec/Speed 3

Add the melted coconut oil to the chopped biscuits in the mixing bowl and mix for 10 sec./speed 3. Grease a square springform pan (approx. 24 cm). Put the biscuit-coconut oil mixture into the mold and press down to form a base.

Pre-bake biscuit base

Bake the biscuit base in a greased square springform pan (approx. 24 cm) in a preheated oven (electric oven: 220 °C/convection oven: 200 °C) for approx. 5 minutes. Then let it cool down.

Prepare curd mixture

Thermomix® Setting

20 sec/Speed 4

Put 500 g low-fat curd, 400 ml coconut milk and 200 g sugar into the mixing bowl and stir for 20 sec./speed 4.

Stir in starch and eggs

Thermomix® Setting

5 sec/Speed 3

Add 1 tbsp cornstarch to the mixing bowl and stir in for 10 sec./speed 3. Then add 4 eggs (size M) one after the other and stir in for 5 sec./speed 3 each time.

Distribute raspberry spread

Stir 150 g raspberry fruit spread until smooth and spread on the cooled biscuit base, leaving approx. 1 cm edge free all around.

Fill in the curd mixture and bake

Carefully spread the curd mixture on the raspberry spread. Bake in a preheated oven (electric oven: 220 °C/convection oven: 200 °C) for approx. 15 minutes. Then reduce the heat (electric oven: 120 °C/convection oven: 100 °C) and bake for another 50–60 minutes until the cream hardly wobbles when you shake the mold slightly.