The Raffaello dessert is a delicious and easy-to-prepare fit coconut dessert. How to make a no-bake Raffaello dessert? Discover a simple recipe for a no-bake fit dessert!
The Raffaello dessert is a simple-to-prepare dietetic no-bake dessert, inspired by popular pralines.
It’s best to prepare it the day before so that the pudding mass thickens properly and the biscuits soften. After just a few hours of cooling, the flavors of this dessert will blend well, resulting in an incredibly delicious fit dessert. Biscuits, coconut flakes, and homemade vanilla pudding can combine into a healthy and tasty version of the Raffaello dessert, making an exquisite option for those looking for sweets with less sugar and unhealthy fats. Biscuits are a great base for such a dessert, offering crispiness without excess calories, especially when choosing whole grain or reduced sugar versions.
Coconut flakes, rich in fiber and healthy fats, add an exotic flavor and creamy texture, while providing nutritional values such as manganese, copper and iron, important for bone health and metabolism.
How to make a no-bake Raffaello? Discover a simple recipe for Raffaello dessert!
Preparation time: 10 min + cooling time
Calories: 413
Protein: 8 g
Carbohydrates: 35 g
Fats: 25 g
Ingredients for Raffaello dessert:
- Biscuits 6 pieces (30 g)
- Coconut flakes 1 tablespoon (5 g)
- Butter 83% 1 teaspoon (5 g)
- Homemade vanilla pudding:
- Milk 2% less than 2/3 cup (150 g)
- Egg yolk 1 piece (20 g)
- Cornstarch / Potato starch 1 tablespoon (10 g)
- Butter 83% 1 teaspoon (5 g)
- Sugar-free sweetener e.g., erythritol 2 tablespoons (20 g)
- Vanilla flavoring
Preparation of Raffaello dessert:
Step 1: Prepare the pudding: In a small saucepan, place the yolk (use the white in another meal), butter, sweetener, and a few drops of vanilla flavoring. Pour half of the prepared milk into the saucepan. Add the starch to the rest of the milk. Stir thoroughly until a uniform consistency is achieved (no lumps). Place the saucepan on medium heat. Heat the contents, constantly stirring with a kitchen whisk or fork. It’s important to achieve a smooth and uniform consistency. When the saucepan’s contents start to gently boil – reduce the heat and begin pouring the milk with starch in a thin stream (stir again just before pouring, so nothing remains at the bottom), constantly stirring at a medium pace with a kitchen whisk or spoon. Keep stirring until all ingredients are combined, then increase the heat to medium. Stir the pudding until it boils and thickens. After a moment, turn off the heat. The pudding should not have any lumps. If lumps appear, try to remove them by stirring more thoroughly and rubbing with the kitchen whisk or spoon.
Step 2: Transfer the pudding to a bowl. Cover the top of the vessel with plastic wrap (to prevent a skin from forming) and set aside to cool – to speed up the cooling process, you can briefly place it in the freezer.
Step 3: Transfer the cooled pudding to a blender container. Add softened butter and blend until the ingredients are combined.
Step 4: Break the biscuits into smaller pieces.
Step 5: Divide the biscuits and pudding mass into 2 parts. Pour the first layer of biscuits into a small dish. Then lay out a layer of pudding mass. Alternate until all ingredients are used.
Step 6: Evenly spread coconut flakes on top.
Step 7: Refrigerate for at least 3 hours, preferably overnight. The pudding mass should thicken, and the biscuits should soften.
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