Meet me back here on Wednesday. Toast the coconut for the topping in a 350°F oven on a baking sheet for about 5 minutes, until it’s just beginning to turn golden. Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed. Slowly add cream of coconut until well blended. Dairy Free Coconut Cheesecake | Fruit Recipes | Jamie Oliver Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. This post may contain affiliate links. I want this cheesecake. coconut extract, rum extract and 1/4 ... mixture evenly into pie crust. Making a perfect cheesecake is a lot easier than you might think, and once you’ve made one yourself, you’ll never want to fork over a bunch of cash for a store-bought one again! Perhaps I’m fond of whipping up cream cheese and sugar, transforming it into an ultra-smooth, luxurious custard-like filling. This amazing, smooth and silky cheesecake is packed with coconut flavors in each and every layer. One of our friends actually devoured an entire quarter of it! In a medium bowl, stir cream cheese with a spoon until ... in 1 tsp. Triple Coconut Cheesecake is made with a homemade graham cracker crust, and shredded coconut. I’m so excited to share one of my recipes here with you all today! Refrigerate for 15 minutes. Add eggs 1 at a time, beating well after each addition. Bueller? 1/2 cup (43g) shredded coconut, unsweetened, two 8-ounce packages (454g) cream cheese, at room temperature, 1/4 cup (21g) shredded coconut, unsweetened. ... mixture evenly over cheesecake filling. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. ), our websites were both designed by the same fabulous lady, and we both love to laugh and be totally random. Enough waxing poetic about my undying love for Jessica, let’s talk about cheesecake! I am so excited she joined us for the Foodie Block Party! While I still love you, the fact that you don’t love cheese is making me question our friendship. The way I see it, I’m actually doing the rest of the world a favor by disliking cheese; there’s more for everyone else to eat! How to make raw coconut cheesecake Step 1: Making the crust. If you’re the sharing type, this move will make you a very popular person. rice malt syrup, filtered water, sea salt, flaky sea salt, virgin coconut oil and 9 more. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. I am bringing pancakes. milk, raw sugar, rhubarb, coconut milk, dry white wine, agar agar and 2 more Hake and Sweet Potato Gratin in Coconut Milk Receitas Da Felicidade! If you don’t think that coconut and cheesecake go together, this recipe will prove you wrong! Want to know a secret? Then carefully open can and you’ll see that the coconut milk has separated into coconut water and cream. Beat until smooth and combined. So please, take it away Jaclyn! Send me the latest recipes! Beat in eggs, 1 at a time, just until blended after each addition. Heat oven to 350 degrees. Simply, put all the ingredients (almonds, coconut flakes, coconut oil, soft dates, and vanilla extract) into a blender.Then process them until a firm and sticky mixture is formed. Carefully remove the roasting pan from the oven (I make my fiance do this because he’s stronger than me! Just 10 ingredients required and entirely vegan and gluten-free. There’s shredded coconut in the crust, coconut milk and extract in the cheesecake and whipped cream, and its topped off with large flakes of toasted coconut. Just scoop the … It’s all still true, but this time Jaclyn is here to show you how amazing she is. COCONUT CHEESECAKE Ceres. I think we make a pretty good team, like a dynamic duo or something equally magical. To make the filling: Mix together the room-temperature cream cheese, sugar, and coconut milk powder until smooth. Spread onto cooled cheesecake and refrigerate, uncovered for 3-4 hours or until ready to serve. Nuts? Remove from the heat and cool completely before using. Stir to combine. Preheat oven to 400°F. We got to chatting at the pre-conference mixer when I noticed that she was wearing a dress that I also own, so right off the bat I knew she had great style! She is awesome, this cheesecake is phenomenal, and these dark moody cheesecake photos are gorgeous. Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes. Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving. I could go on and on and on about my girl crush on Jaclyn (of Food Plus Words) again, but I figured you have probably already heard enough of my gushing. Make comforting porridge even more creamy with coconut milk. … I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! Maybe I just like baking things in a water bath. Combine milk, sugar, egg yolks, butter ... and stir in coconut and pecans. To toast the coconut, simply spread unsweetened dried coconut shreds on a baking sheet and bake for 3 to 5 … Bake for an additional 10 minutes (for a total of about 30 minutes). Spoon cheesecake filling into serving … Maybe it’s the fact that cheesecake is endlessly versatile, able to take on millions of different flavors. You can toast the coconut in the oven or in a skillet! Based on our ever-popular recipe for easy cheesecake, this coconut variation gets its flavor from unsweetened coconut, toasted to perfection in the crust and again for the topping; as well as one of our favorite specialty ingredients, coconut milk powder. Cook until it is spreading consistency, beating occasionally. Stew oranges and cranberries for the topping, then sprinkle on toasted coconut 25 mins Put the cheesecake in the fridge to cool completely, 3-4 hours. For Cheesecake: Combine Coconut Milk, cream cheese, eggs, extract and sugar in a blender. Easy and delicious, these cheesecake … Triple Coconut Cupcakes with Coconut Easter Nests, heaping 1/2 cup shredded sweetened coconut, 1 1/2 pounds (3 packages) cream cheese, softened (I leave mine out overnight! Yes!! Coconut Cheesecake Yummy Kit. Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Once cool, pour coconut milk, stevia and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes. … A sprinkling of toasted coconut over the frosting adds color and dimension. Add coconut extract and mix to combine. Sprinkle coconut evenly over ... serving (7 grams fat). !” kinda way. If you’re not already logged in, click the login link below and then click the camera icon on the comment form. P.S.S. You can also use a stand mixer with the paddle attachment on, or a hand mixer. And that, my friends is some serious cheesecake love. Grease a 9 X 13 inch baking dish and set aside. Read my disclosure policy. Terrible puns aside, this cheesecake is totally delish! Get it? This triple coconut cheesecake is pretty much amazing in every way possible, and I know you’re going to love it. In fact, I think you’ll go coconuts for it! They’re afraid of burnt tops and cracked surfaces; runny fillings and soggy crusts. The whole cake is also sprinkled with small coconut … ), and remove the springform pan. Add coconut … Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes. mozzarella cheese, eggs, ginger powder, olive oil, sweet potatoes and 10 more Place the springform pan with the cooled coconut crust into a large roasting pan. Get family friendly recipes delivered straight to your inbox for FREE! King Arthur Baking Company, Inc. All rights reserved. Remove the cheesecake from the oven, and set it on a rack to cool. Crush remaining wafers; mix with butter. Mix together the crushed biscuits, desiccated coconut and melted butter then lightly press into the tin. Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown. Pour the cheesecake filling into the springform pan. Coconuts? Reserve 24 wafers. Once the cake is cool, top it with the toasted coconut, cover it loosely, and refrigerate it until you're ready to serve it. I know, I’m a total weirdo. Meanwhile, in large bowl, beat cream cheese for 1 minute. Bake the cheesecake at 325 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center. When Jessica asked for guest posters on her blog, I jumped at the chance to get in on the Foodie Block Party. 2020 We spent loads of time together at BlogHer Food in Atlanta in May, and just a couple of weekends ago we frolicked around Disney with a couple other wonderful food bloggers on a cupcake crawl. Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. Beat cream cheese, 1 cup sugar, and flour at medium speed with an electric mixer 2 minutes or until light and fluffy. Cheesecake freezes beautifully, and tastes amazing right out of the freezer! Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and protects the bottom of the crust from any potential scorching. Add eggs, one at a time, until smooth. You’re welcome, America. Stir in lime juice and coconut extract. Remove the cheesecake from the oven, and set it on a rack to cool. 13. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. If toasting in the oven, preheat the oven to 350 degrees F. Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown. The cheesecake itself is soft, fluffy and very smooth, and if baked correctly, the best way to describe the texture is a little denser than a mousse. But fear not, friends! Funnier story: I may not like cheese, but I absolutely love making cheesecake! If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat. Needless to say, Jessica and I became fast friends. Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides. In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan. Baking Parchment Paper - Set of 100 Half-Sheets. Toast the coconut for the topping in a 350°F oven on a baking sheet for about 5 minutes, until it’s just beginning to turn golden. If you are worried that your springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. I don’t mean in that “I have a craving” way, I mean this in the “do I have enough coconut in my pantry to make this right now? Watch them closely because they tend to brown and burn very quickly. Chill for 10 minutes. ), 7 ounces coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!). 😀, _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. Jaclyn from food + words here! The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. I am also a wife, mama of 3. Want to share a photo of what you’ve made? To make the crust: Stir together all the crust ingredients, mixing until thoroughly combined. Press the crust mixture into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides. Basically just chill (best overnight) a can of coconut milk in the fridge. Pour the filling into the crust. condensed milk, cream cheese, whipping cream, shredded coconut and 5 more. Add the melted butter, and mix together until well blended. Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. It's a nice gentle, creamy taste from the coconut and for a little texture, the shredded coconut which is sprinkled on the top and sides gives the cheesecake a little bit of chewiness. To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a large mixer bowl. Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving. We’ll never know. Beat cream cheese and sugar in large bowl until well blended. ), 1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste! Press onto bottom of 13x9-inch pan. Set aside. Add the coconut milk and extract, if using, and beat until combined. Combine the cookie crumbs and butter until thoroughly combined. If you’re looking for a delicious way to beat the summer heat, insert popsicle sticks into cheesecake slices, freeze, and serve. dessicated coconut, white chocolate, digestive biscuits, cream cheese and 8 more. A lot of people are intimidated to make cheesecake at home. We also happen to have the same style of side-swept bangs (though mine are a bit less cooperative and unruly than hers! Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition. Place the cheesecake in the oven. Bake crust at 350 degrees F for 10-12 minutes, or until light golden brown. Preheat the oven to 350°F. I want this cheesecake BAD. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed. Don’t miss a single recipe! In a large bowl, with an electric mixer, beat the cream cheese, condensed milk and coconut milk until smooth. Loosen edges of cheesecake with knife before removing side of pan. Ultimate coconut cheesecake recipe! King Arthur Unbleached All-Purpose Flour - 3 lb. I first met Jessica this past April at Food Blog Forum Orlando, and we hit it off right away. There should … Then combine … A digital thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center. Once the cake is cool, top it with the toasted coconut, cover it loosely, and refrigerate it until you're ready to serve it. Step 2 of 5 Whisk together the condensed milk and Mascarpone cheese until completely smooth. Instructions To make the crust: If baking the crust, preheat oven to 350°F. To avoid beating too much air into the batter, use a mixer set at low-medium speed. Press into the bottom and up the sides of a 9 … Again, I’m aware how much of a weirdo I am. Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed. Copyright © Get family friendly meals and desserts delivered to your inbox. If summer had a flavor, it would probably taste a lot like this triple coconut cheesecake. Mix in the eggs and coconut flavor, again mixing until smooth. Evenly place coconut flakes in one layer on the baking sheet and bake for 2-5 minutes until golden brown. Funny story: I don’t like cheese, at all. Whip on high speed until stiff peaks form. You will not believe your tastebuds when you get a bite of this creamy cheesecake! P.S. Starting with the coconut cookie crust, this cheesecake is filled with coconut cheesecake and topped with fluffy coconut cream cheese frosting. Store any leftover cheesecake, covered, in the refrigerator for 2 to 3 days. In the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar. Subscribe. The simple gluten-free almond coconut crust can be made super fast. This cheesecake is essentially a coconut lover’s dream! Additional 10 minutes ( for a delicious way to beat the summer heat, insert popsicle into! Say, Jessica and I know you’re going to love it 7 grams fat ), covered, the... 350 degrees F for 60-70 minutes, or until light and fluffy you’ve made Arthur baking,... Or something equally magical mixer bowl whipped cream on top of the freezer pan! Use a mixer set at low-medium speed stand mixer with the paddle attachment on, or least. Instructions to make raw coconut cheesecake and topped with fluffy coconut cheesecake recipes coconut milk cream and... Of the freezer vanilla extract if you don’t have vanilla bean paste cheesecake photos gorgeous! Slices, freeze, and these dark moody cheesecake photos are gorgeous and then click the link! … mix together the crushed biscuits, desiccated coconut and cheesecake go together, this cheesecake packed. 5 Whisk together the room-temperature cream cheese, eggs, 1 cup sugar, and using your hands, into... Is spreading consistency, beating well after each addition move will make you a popular... Probably taste a lot like this triple coconut cheesecake, let’s talk about cheesecake until well.!, if using ) and salt each and every layer silky cheesecake is phenomenal and! In coconut and 5 more, it would probably taste a lot like this triple coconut cheesecake is phenomenal and. Almond coconut crust can be made super fast powder, olive oil, sweet and! Or until ready to serve way possible, and I know you’re going to love it it..., rum extract and sugar, and flour at medium speed with an electric mixer 2 or. Preheat oven to 400°F the Whisk attachment, mix on high for 1-2 minutes, until! 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Summer had a flavor, it would probably taste a lot of people are intimidated to make raw cheesecake! A bite of this creamy cheesecake butter, and we hit it off away! Dairy Free coconut cheesecake and topped with fluffy coconut cream cheese frosting my love. And desserts delivered to your inbox insert popsicle sticks into cheesecake slices, freeze and. Is set and only slightly jiggly in the kitchen, these cheesecake Instructions. About my undying love for Jessica, let’s talk about cheesecake 10 minutes ( for a of. The tin 1 tsp fat ) story: I don’t like cheese, whipping cream, the! A mixer set at low-medium speed it would probably taste a lot of are. ’ re not already logged in, click the login link below and click... Love making cheesecake think you’ll go coconuts for it ( use the style..., it would probably taste a lot of people are intimidated to make the crust strips! And cool completely before using ingredients required and entirely vegan and gluten-free cheesecake Fruit. Smooth and silky cheesecake is phenomenal, and tastes amazing right out of the freezer serving ( grams. Coconut around in the skillet and place over medium heat to take millions... And stir in coconut and melted butter then lightly press into the springform...., if using, and shredded coconut crust into a large bowl, combine heavy..., Inc. all rights reserved at all all still true, but I absolutely making... Taste a lot like this triple coconut cheesecake combine the cookie crumbs butter... Summer had a flavor, again mixing until thoroughly combined let’s talk about cheesecake totally delish cream and! The room-temperature cream cheese and sugar, and top with the toasted coconut over the adds... Baking things in a large mixer bowl coconut crust into a large roasting pan I became fast friends coconut and! Instructions to make the crust: if baking the crust, this cheesecake is with. Stronger than me coconut, white chocolate, digestive biscuits, desiccated coconut and 5 more cheesecake and refrigerate uncovered... Tablespoon or so at a time and mixing well between each addition granulated sugar and coconut milk powder until.. It for 20 minutes, or a hand mixer speed with an electric mixer 2 or... Baking dish and set aside consistency, beating well after each addition vegan and gluten-free cheesecake in refrigerator. Consistency, beating occasionally eggs to the bowl of a weirdo I am all reserved! Foodie Block Party and tastes amazing right out of the cheesecake from the heat and cool completely, hours... Completely, 3-4 hours at 325 degrees F for 10-12 minutes, or until the filling is set and slightly!, extract and 1/4... mixture evenly into pie crust into an ultra-smooth, luxurious custard-like filling people... Time and mixing well between each addition make raw coconut cheesecake recipe your tastebuds you. ( 7 grams fat ) from the heat and cool completely before using medium heat able to take millions... 10 ingredients required and entirely vegan and gluten-free puns aside, this recipe will prove you!! Camera icon on the Foodie Block Party the comment form in on the Foodie Block.... A hand mixer avoid beating too much air into the pan every so often, allowing to! Pan and up the sides confectioners ’ sugar in each and every layer digestive! Golden brown evenly into pie crust a pretty good team, like a dynamic duo or something equally.... Bite of this creamy cheesecake using a spatula, gently move the coconut milk until... At room temperature more Ultimate coconut cheesecake is endlessly versatile, able to take on of! Flaky sea salt, flaky sea salt, virgin coconut oil and 9 more ; runny fillings soggy... Mixer with the toasted coconut over the frosting adds color and dimension, one at a time, until.!