Coconut no bake cheesecake with blackberries and violas

This is ideal dessert for coconut fans. The taste is very coconut-y by multiplication coconut ingredients. The texture is not smooth and creamy like others no-bake cheesecakes but thick and ‘hoarse’ because of shredded coconut and it is similar more to baked kind of cheesecake. To balance huge amount of coconut I made a thin layer of blackberry jelly and plenty of fresh black fruits on the top. The sides of cheesecake are decorated with violas which are edible flowers and add lots of charm however do not have bigger impact for the taste. Enjoy!


The cheesecake needs to be done the day before because has to spend the night in the fridge to become proper texture.

 spring pan ø 8 inch


Ingredients for the base:

  • 150 g tea biscuits
  • ¼ cup (60 g) butter, melted


  • 500 g cream cheese
  • 280 ml coco nut cream (I used 23% fat)
  • 1 cup shredded unsweetened coconut
  • 1 ¼ (200 g) cups icing sugar
  • 2 ½  tablespoons gelatine
  • 2 teaspoon coconut extract
  • Violas (flowers) – about 20 pieces (depending on size)

Blackberry jelly:

  • 200 g blackberries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons gelatine


  • 170 g fresh blackberries
  • Violas (flowers) - optional


Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

If you want to make the flowers decoration on the sides line with parchment paper also the sides of your pan (before adding cookie base). Wash flowers (without stems) and when still damp stick them to the paper on sides all around.

Blackberry jelly: place blackberries, sugar and lemon juice In a sauce pan and heat until start to fall into pieces. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Pour the blackberries into blender and blend until smooth. Add liquid gelatine and mix. Pour over the cookie base and place to the fridge.

In a bowl of a stand mixer mix together cream cheese, coconut cream, icing sugar, coconut extract and shredded coconut. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Add 1 tablespoon of cheese mixture to the gelatine and mix. Add next 2 tablespoons of cheese mixture and mix. When the mixture looks good and it is not curdled pour it over the bowl with cheese mixture and mix shortly. Spoon the cheese mixture over the blackberry jelly in the pan working carefully in order not to move the flowers. Place to the fridge for overnight.

Next day remove the cheesecake from the pan and place on a serving plate. Decorate the top with fresh blackberries and violas.


Category: No-bake cakes.

Tags: blackberry, coconut, coconut milk, glutenfree.

Pop overs

Pop overs are very simple and quick to prepare. Only four ingredients dough is liquid before baking and is getting set in the oven. Usually are used here pop over pans which are higher muffins shape. The dough rises and pops (hence the name) in the oven building kind of inflated head over the pan. The dough is sugarless so could be served in sweet and savoury treats. Cookies are partially empty inside and easy to be filled with custard, fruits or whipped cream. Enjoy!


6-8 pieces



  • 4 large eggs
  • 1 ½ cups (375 ml) milk
  • ¾ teaspoon salt
  • 1 ½ cups (240 g) all purpose flour
  • 3 tablespoons (45 g) butter, melted



Preheat oven to 450°F (235°C). Grease pop over pans with butter. You may use classic muffin pan – then you will get 12 smaller cookies.

Place whole (in shells) eggs in a bowl with hot water for 10 minutes. Then remove and crash placing egg yolks and whites in a bowl of a stand mixer (yes the egg whites will be partially set). Add milk and salt and beat with whisker for 4-5 minutes. Add  flour at once and continue to beat for 1-2 minutes until fully combined without lumps. Add melted butter, mix shortly.

Fill the prepared pans until ¾ of capacity. Bake on the lowest oven rack for 20 minutes without opening the door. Lower the temperature to 350°F (180°C) and bake for further 15 minutes. If you want to serve them immediately remove from pans and perforate the tops with knife to release steam. If you want to serve later bake for further 5 minutes and cool on a wire rack.

Serve with cream, maple syrup, fruits etc.


Category: Tea- and bundtcakes.


Heart sweet buns with raspberry jam

Sweet buns shaped as hearts. The way of preparing is similar to yeast babkas – filling is spread over the dough and then rolled into a log. Eating that kind of bakes we can enjoy fruits In every bite. The heart shape is not very complicated and the result will all make happy. Enjoy!


12 hearts



  • 4 teaspoons dried yeast
  • ¾ cup (180 ml) lukewarm milk
  • 1/3 cup (75g) sugar
  • 3 cups + 2 tablespoons (500 g) bread flour
  • pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 oz (100 g) butter, melted


  • 300 g raspberries (I used frozen)
  • 2-3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons chia seeds



Line a baking tray with parchment paper.

Make filling: place raspberries, lemon juice and sugar in a sauce pan and heat until puree. Remove from the heat. Add chia seeds and mix. Cool. Try it to be sure is sweet enough.

Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg and vanilla extract. Gradually add melted butter and mix on medium speed until dough is smooth (6-8 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface, punch down and divide into 12 equal pieces. Take one piece and roll it out onto thin oval. Spread the portion of jam evenly over the dough. Roll it into a tight log starting with shorter end. Fold the log symmetrically into half. Cut into half 2/3 of length lengthwise starting with sealed end. Rotate cut halfs cut side up. Widen them with your hands to shape more rounded shape – it is the upper part of heart. The not cut part of the log is a bottom of the heart. In my Instagram account you may watch the tutorial how to make these hearts (in highlighted stories). Repeat the procedure with remaining 11 pieces of dough. Place hearts on prepared tray and let stand in a warm place for 20 minutes to rest and puff while preheating oven to 375°F (190°C).

Bake for 15-20 minutes (depending on the oven type) until puffed and slightly browned. Serve warm or cooled.


Category: Yeast cakes.

Tags: chia, raspberry, yeast.

Rye cookies with dark and white chocolate

Simple and easy cookies made of rye flour just for fun. I baked two batches: one with dark chocolate and second with white chocolate. The dough is shaped as a ball and by baking flattens and changes into cookie. I used cookie stamps to get patterns but do not waste your time by white chocolate ones – they totally flattened in the oven and pattern disappeared. The taste is mostly chocolate-y – different flour does not change the game but now I know. Enjoy!


2 x 15 cookies


 Ingredients for dark cookies:

  • ½ cup (110 g) butter, softened
  • ½ cup (100 g) dark brown sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 2 oz (60 g) dark chocolate (55% semi-sweet), melted
  • 2 tablespoons cooca powder
  • 1 cup (160 g) rye flour
  • pinch of salt

Ingredients for white cookies:

  • ½ cup (110 g) butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 2 oz (60 g) white chocolate, melted
  • 2 tablespoons corn starch/flour or 1 tablespoon powdered milk
  • 1 cup (160 g) rye flour
  • pinch of salt




Dark dough: in the bowl of a stand mixer beat butter and su gar until light and fluffy. Add egg, golden syrup and melted chocolate still mixing. Add flour, cocoa powder and salt, mix until incorporated. Place the dough (in the bowl) to the fridge for 15 minutes. Meanwhile you may prepare white dough.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Once the dough is cooled tear off the walnut size portion, shape as a regular ball and place on the baking tray. Prepare the rest of balls keeping distance of 2 inches (5 cm) between them. Bake for 8-10 minutes until edges become slightly darker. The cookies are still soft after baking and harden when cool.

Repeat the procedure with white dough.



Category: Cookies.

Tags: chocolate.

Coconut loaf with whipped coconut cream and blackberries

Easy to prepare coconut loaf perfect for everyday coffee rest or for meetings with friends. Preparing is not time consuming and the effect is excellent. Coconut taste is clearly detectable thanks to multiple coconut ingredients. Here we have: shredded coconut, coconut liqueur, coconut milk and on the top – coconut cream. The cake is not very sweet so the sugar does not distract the main flavour. The cake structure is slightly crunchy and perfectly moist – the cake is neither too heavy nor too dry. Alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a pinch of lime which is only slightly detectable in taste but perfectly emphasises the flavour and add more freshness. The layer of whipped coconut cream on the top gives lovely look and also increases the level of delight. The combo of coconut and blackberries is one of my favourite - really great. Enjoy!


standard loaf pan



  • 1 cup (225 g) butter, melted
  • 1 cup (200 g) sugar
  • zest of one lime
  • 2 teaspoons lie juice
  • 2 teaspoons coconut extract
  • ½ cup (125 ml) coconut milk
  • 3 eggs
  • ½  cup (125 ml) coconut liqueur (I used Malibu 21% alc.)
  • 2 cups (320 g) all purpose flour
  • 1 cup (90 g) shredded unsweetened medium coconut
  • 2 teaspoons baking powder
  • ¼  teaspoon salt


  • 1 cup (250 ml) coconut cream (I used 23% fat)
  • 2-3 tablespoons icing sugar
  • 150 g fresh blackberries
  • 2 tablespoons sweetened coconut flakes



Preheat oven to 350°F. Grease the pan and line with parchment paper.

In a bowl of a stand mixer stir together melted butter, lime zest, lime juice, sugar and coconut extract (with the amount of sugar called here you will get the medium sweet cake – if you like very sweet cakes increase the amount by 25%). In a separated small bowl slightly beat eggs with a fork. Add eggs, coconut milk and coconut liqueur to the butter mixture and stir (or mix) until combined. Add flour, shredded coconut, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

Make topping: toast coconut flakes on the dry frying pan until light brown. Whip coconut cream with icing sugar until stiff. Spread the whipped cream over the cake, add layer of blackberries, sprinkle with toasted coconut flakes.


Category: Tea- and bundtcakes.

Tags: blackberry, coconut, coconut milk, lime.

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