TASTE OF Sunshine
Dec 23, 2019
4 minutes
Coconut Macaroon Cheesecake
PREP TIME 30 MINUTES + CHILLING SERVES 8
• 125g plain sweet biscuits
• 100g coconut macaroons (see Tip)
• 125g butter, melted
• 2 teaspoons gelatine
• 1 tablespoon water
• 250g cream cheese, soft
• ¼ cup caster sugar
• 270ml canned coconut cream
• 1 teaspoon finely grated lime zest
• 1½ tablespoons lime juice,
• coconut chips, passionfruit, star fruit and sliced apple and pineapple, to serve
1 Process biscuits and macaroons until fine; add butter and process until combined. Press mixture evenly into base and sides of a 11cm x 34cm rectangular, fluted, loose-based flan tin. Place tin on a tray and freeze.
Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in a saucepan
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