There coconut cheesecake it’s a cake without cooking from the easy recipe perfect for summer. It consists of a delicious base of biscuits with chocolate drops, a soft cream scented with coconut milk and a fresh garnish with sliced lime e flaked coconut.
Ingrediants
- 270 g of dry chocolate chip cookies
- 130 g of melted butter
- 500 g of fresh spreadable cheese
- 400 ml of fresh cream
- 300 ml of coconut milk
for the base
for the stuffing
- 150 g of powdered sugar
- 1/2 vanilla bean
- 20 g of gelatin in sheets
- 50 g of coconut flakes
- 1 lime
- 1 tablespoon of rapé coconut
for coverage
What could a coconut lover want more than anything else in the world? In our opinion this coconut cheesecake, which sees the fruit used in milk version, grated and flakes: a proposal to be included without a doubt in our selections of the 20 best coconut dessert recipes and the 20 best desserts with tropical fruit.
It’s about a cake without baking, from the easy recipe, which consists of a delicious base of dry biscuits with chocolate chips, one very soft cream to the coconut milk, cream and fresh cheese and a fresh garnish with sliced lime and crunchy grated coconut And flaked coconut.
Like any cold cheesecake, it will be enough to respect the long rest time in the refrigerator to have a truly extraordinary dessert!
OTHER DELICIOUS RECIPES: Peach Cheesecake, Pistachio Cheesecake, Fruit Cheesecake
How to prepare: Coconut cheesecake
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
5 min
- Resting place
- in the fridge
- Rest time
-
4h
- Portions
-
8
How to prepare: Coconut cheesecake
Start preparing the coconut cheesecake from the base: chop the biscuits finely with the mixer, put them in a bowl and mix them with the melted butter. Alternatively, you can pulverize them with a meat mallet after having closed them in a food bag. Arrange the mixture to cover the bottom of a 22 cm diameter springform pan, leveling well with the back of a spoon. Place in the refrigerator until ready to compose the dessert.
Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the fresh cheese with the icing sugar, the vanilla seeds, the coconut milk until the mixture is smooth. In a second half-whipped bowl, 370 ml of fresh cream with an electric mixer.
Place the remaining cream in a saucepan and let it heat up. Add the well-squeezed gelatin and stir until dissolved. Let it cool and add the mixture to the fresh cheese mixture, mixing well. Pour everything over the biscuit base, level and place in the refrigerator for at least 4 hours.
30 minutes before serving, coarsely chop the coconut flakes with a knife and toast in a non-stick frying pan until lightly browned. Transfer to a plate and allow to cool. When ready to serve, pass the blade of a knife along the edges, remove the ring and transfer to a serving dish. Decorate your coconut cheesecake to taste with toasted coconut, rapé and thinly sliced lime.
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