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Mayte Rueda

Easy Coconut Cheesecake

Name: Easy Coconut Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: Americana
Ingredients: 2 cups cookie, coconut; 3/4 cups butter, melted (188 ml); 1 1/2 cups White chocolate, chopped (255 g); 1/2 cups whipped cream, (125 ml); 1/2 cups coconut milk, (125 ml); 3 cups cream cheese, shake (570 g); enough grated coconut, to decorate; enough colored meringue, to decorate

20 mins

Low

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Mayte Rueda

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Fall in love with a delicious coconut cheesecake like you've never had before. This version of cheesecake is cold and very easy to make, plus 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 love the most. You'll love it!

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Ingredients

8 portions

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2 cups cookie, coconut
3/4 cups butter, melted (188 ml)
1 1/2 cups White chocolate, chopped (255 g)
1/2 cups whipped cream, (125 ml)
1/2 cups coconut milk, (125 ml)
3 cups cream cheese, shake (570 g)
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 it changes color and doubled in size, add the cream cheese and empty into the mold. 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 diluted gelatin to the mixture before cooling it.

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Easy Coconut Cheesecake