I’m on a strict diet but I’m allowed this dessert, it only has 190 kcal: I make it in the evening, leave it in the fridge and it’s even better the next day!

Ingredients (for a medium-sized cake tin, 6-8 cakes):
For the coconut cream:
500 ml whole milk
, 40 g type 1 flour (or cornstarch),
90 g erythritol
, 70 g coconut flour,
200-250 g full-fat Greek yogurt (I mix it by eye until I get the perfect consistency) (it works well).
For the layers:
10 sugar-free biscuits (such as wholemeal or Pavesini biscuits, either will do),
iced coffee to taste (sweetened with erythritol or a liquid sweetener, if needed).
For the topping:
100 g sugar-free dark chocolate,
40 ml milk (plant-based milk is also suitable),
coconut flour for decoration (optional, but the result is impressive).
Preparation (broken down into several steps, but don’t worry: nothing complicated).