How to make no-bake coconut cheesecakes

• Pour milk over coconut flakes and boil - set aside to cool.
  50 g coconut flakes, 60 ml milk
• Blend ricotta cheese, yogurt, coconut flakes with milk, and sugar together.
  250 g ricotta cheese, 100 g Greek yogurt, 3 tablespoons erythritol
• Pour a little cold water over the gelatin and wait for it to swell.
  2 teaspoons gelatin
• Briefly heat the gelatin until it becomes liquid, add a tablespoon of the cheesecake mixture to it and mix thoroughly.
• Pour the gelatin into the rest of the cheesecake mixture and mix thoroughly.
• Transfer the mixture into 4 dessert glasses and place them in the refrigerator to thicken.
• Melt the chocolate together with 2-3 tablespoons of milk in a bain-marie - heat water in a saucepan, place a bowl with chocolate and milk on top, and wait for the chocolate to melt.
  50 g chocolate, 2-3 tablespoons milk
• Spread chocolate over the tops of the cheesecakes.
• Finally, sprinkle the cheesecakes with coconut flakes.