❥材料INGREDIENTS :

椰漿層：
椰漿100克
吉利丁/粉7克
淡忌廉150克
赤藻糖醇20克

**椰漿和吉利丁粉混合後靜置5分鐘後變得濃稠，這時將椰漿吉利丁混合物隨熱水加熱至液體無顆粒狀即可
**如使用吉利丁片以相同重量代替吉利丁粉即可。

芒果層：
芒果肉80克+椰漿100克打成漿
淡忌廉100克
融化吉利丁/粉7克

**如用吉利丁片可將吉利丁片先泡軟，再隔熱水融化。
**吉利丁粉可先與3倍液體（21克的水）先混合靜置至凝固，再隔熱水融化。

巧克力蛋糕層(蛋糕底)
2蛋
可可粉18克
杏仁粉40克
赤藻糖醇25克
融化牛油15克

Coconut Cream Layer:
coconut milk 100g
gelatin powder 7g
whipping cream 150g
Erythritol 20g

**After mixing coconut milk and gelatin powder, let it stand for 5 minutes and then become thick. At this time, heat the coconut milk gelatin mixture with hot water until the liquid is free of particles.
**If using gelatin tablets, replace the gelatin powder by the same weight.

Mango Layer:
Mango 80g + coconut milk 100 g
Whipping cream 100g
gelatin 7

**If you use gelatin sheets, you can soak the gelatin sheets to soften first, and then melt them with heat-insulating water.
**The gelatin powder can be mixed with 3 times the liquid (21 grams of water) and let stand until it solidifies, and then the heat-insulating water melts.

Chocolate Layer: (Cake Bottom)
2eggs
Erythritol 25g
cocoa powder 18g
almond flour 40g
melted butter 15g


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