11 hr 10 min
Preheat the oven to 175 degrees Celsius and line the bottom of a springform tin (diameter 18 cm) with baking paper.
Combine all the ingredients for the bottom in a bowl and stir well until a granular mass forms.
Spoon the mass into the spring form and press well to make an even pie crust.
Bake the pie crust for about 15 minutes and let it cool completely.
Pour the coconut milk into a saucepan and sprinkle the gelatin powder over it. Let it stand for 5 minutes.
Stir the gelatin powder well into the coconut milk until no lumps are visible. Bring the mixture to a very light boil and then immediately remove the pan from the heat.
Let the mixture cool to 40 degrees Celsius, use a kitchen thermometer. In the meantime, let the coconut yogurt come to room temperature.
Has the mixture cooled to 40 degrees? Spoon in the coconut yogurt, honey and vanilla, do this quickly, otherwise the mixture will start to solidify.
Spoon the filling onto the (cooled) pie crust and smooth with a spoon. Place the cake in the fridge overnight to completely set.
Make the topping by gently boiling the cherries in a saucepan until thick - about 25 minutes. Let this mixture cool and spread it over the cake.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
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