Comments

Marina RazoTiropitas: Phyllo Cheese Triangles 15 hours ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 6 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 9 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 23 days ago
😊
Trevor WestChicago Hot Dogs Recipe 26 days ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Any 
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

Coconut Cheesecake

Blossom Lady
Mar 08, 2022 12:40 AM
Coconut Cheesecake

This Creamy Coconut Cheesecake is made with coconut milk, coconut extract, and shredded coconut, so you know it’s loaded with refreshing coconut flavor! The crunchy graham cracker crust is the perfect contrast to the creamy filling and fluffy whipped cream topping. A must try for coconut lovers!

Coconut is one of the most underrated flavors in baking! Which is a real shame. Because it’s such bright and refreshing flavor, and really works well year-round! I just love it. And I know from past recipes, you love it, too!

So today we’re balancing the scales and shining a light on this often overlooked flavor! Say hello to creamy coconut cheesecake! It’s ultra rich, perfectly dense, delightfully creamy, and topped with whipped coconut cream and toasted coconut! One bite will have you hooked!

Ingredients:

For the Graham Cracker Crust:

  • 2 cups (198 grams) graham cracker crumbs finely crushed
  • 1/3 cup (67 grams) granulated sugar
  • 6 Tablespoons (85 grams) unsalted butter melted

For the Coconut Cheesecake:

  • 4 8 ounce packages (924 grams) full-fat cream cheese at room temperature
  • 1/2 cup (113 grams) full-fat sour cream at room temperature
  • 1 and 1/4 cups (248 grams) granulated sugar
  • 1 teaspoon (4 grams) coconut extract
  • 1/2 teaspoon (2 grams) vanilla extract
  • 4 large eggs at room temperature
  • 2 large egg yolks at room temperaure
  • 1 cup (227 grams) Thai Kitchen Unsweetened Coconut Milk mixed well before measuring
  • 1 cup (84 grams) unsweetened coconut finely shredded
  • For the Coconut Mousse:
  • 1 cup (227 grams) heavy cream cold
  • 1/4 cup (28 grams) confectioners' sugar sifted
  • 1 teaspoon (4 grams) coconut extract
  • 2 Tablespoons Thai Kitchen Unsweetened Coconut Milk mixed well before measuring
  • 6 ounces (170 grams) full-fat cream cheese at room temperature
  • 1 cup (84 grams) coconut flakes lightly toasted
Prep Time:
40 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments