Fall in love with a delicious coconut cheesecake like you've never tasted 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 part is that it is mixed with a bit of white chocolate that will give it an amazing touch.
Decorate it with small colored meringues and share it with whoever you want. It will be a dessert that you will not forget, and that you will want to make constantly. You will love it!
- 2 cups of cookies, coconut
- 3/4 cups butter, melted
- 1 1/2 cups white chocolate, chopped
- 1/2 cups of whipped cream
- 1/2 cups of coconut milk
- 3 cups cream cheese, shaken
- Shredded coconut, for decoration
- Colored meringue, to decorate
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 set aside. Beat until it changes color and doubles in size, add the cream cheese and empty the mold. Freeze for 2 hours.
Decorate with grated coconut and colored meringues.
Freeze the cheesecake as long as necessary and in case you want to give it more consistency, you can add 2 tablespoons of grenetine to the mixture before cooling it.