Coconut Mango Cheesecake

Name: Coconut Mango Cheesecake
Ingredients: 15 None pecan shortbread cookies; 1/4 cup salted butter, melted; 1/2 cup toasted coconut; 1/2 cup coconut cream; 32 oz cream cheese, at room temperature; 3/4 cup sugar; 3 oz vanilla pudding mix; 1 cup mango nectar; 1 (1/4 oz) envelope unflavored powdered gelatin, bloomed in 2 tbsp cold water for 5 mins; 1 None ripe mango, peeled and sliced; 1 None kiwi, peeled and sliced; 8 None small whole strawberries

12 ingredients

4 steps

Ingredients

15 None pecan shortbread cookies
1/4 cup salted butter, melted
1/2 cup toasted coconut
1/2 cup coconut cream
32 oz cream cheese, at room temperature
3/4 cup sugar
3 oz vanilla pudding mix
1 cup mango nectar
1 (1/4 oz) envelope unflavored powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
1 None ripe mango, peeled and sliced
1 None kiwi, peeled and sliced
8 None small whole strawberries

Directions

1

In a food processor, pulse shortbread cookies to crumbs. Add butter and process until combined. Press into the base of an 8 inch springform pan. Chill.
2

Wipe out bowl of food processor and process coconut for 30 seconds. Set aside.
3

Beat coconut cream, cream cream and sugar until smooth. Set aside. Prepare vanilla pudding mix with mango nectar as the liquid. Mix 2 tbsp with bloomed gelatin then gently heat until melted. Fold into cream cheese mixture along with toasted coconut. Transfer to pan and chill overnight.
4

Transfer cheesecake to a serving platter and decorate with mango, kiwi and strawberries. Serve immediately.