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Mayte Rueda

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Easy Coco Cheesecake

20 mins
Low
230
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Fall in love with a delicious coconut cheesecake like you've never tried. This version of cheesecake is cold and very easy to make, also the coconut flavor is fresh and ideal for the hot season and the best thing is that it is mixed with a little white chocolate that will give it an amazing touch. Decorate it with small colored meringues and share it with whoever you want most. You'll love it!
Learn more about Mayte Rueda

Ingredients

8 portions
  • 2 cups cookie, coconut
  • 3/4 cups butter, melted
  • 1 1/2 cups White chocolate, chopped
  • 1/2 cups whipped cream
  • 1/2 cups coconut milk
  • 3 cups cream cheese, smoothie
  • enough grated coconut, to decorate
  • enough colored meringue, to decorate

Preparation

Grind the coconut cookies together with the butter. Spread in a mold and cool for 15 minutes.
Heat the cream, the coconut milk and add to the white chocolate; mix until melted and reserve. Beat until color changes and double size, add cream cheese and empty into pan. Freeze for 2 hours.
Decorate with grated coconut and colored meringues.

PRESENTATION

Decorate with grated coconut and colored meringues.

TIPS

Freeze the cheesecake for the necessary time and in case you want to give it more consistency, you can add 2 tablespoons of gelatin to the mixture before cooling it down.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
America Ponce
18/09/2020 17:27:16
se ve deliciosoooo

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