Coconut Mango Cheesecake

Name: Coconut Mango Cheesecake
Ingredients: 15 shortbread cookies pecan; 1/4 cup salted butter melted; 1/2 cup toasted coconut; 1/2 cup coconut cream; 32 ounces cream cheese at room temperature; 3/4 cup sugar; 3 ounces vanilla pudding mix; 1 cup mango nectar; 1/4 ounce powdered gelatin; 2 tablespoons cold water; 1 mango ripe, peeled and sliced; 1 kiwi peeled and sliced; 8 whole strawberries

13 ingredients

4 steps

Ingredients

15 shortbread cookies pecan
1/4 cup salted butter melted
1/2 cup toasted coconut
1/2 cup coconut cream
32 ounces cream cheese at room temperature
3/4 cup sugar
3 ounces vanilla pudding mix
1 cup mango nectar
1/4 ounce powdered gelatin
2 tablespoons cold water
1 mango ripe, peeled and sliced
1 kiwi peeled and sliced
8 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.