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Coconut Cheesecake Fridge Tart
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Lancewood Coconut Cheesecake Fridge Tart

Ingredients

Crust:

200 g coconut biscuits , finely crushed 
100 g melted butter

Filling:

250 ml desiccated coconut
625 ml LANCEWOOD® Double Cream Yoghurt
125 ml cream
60 ml castor sugar
5 ml vanilla essence
10 ml gelatine
45 ml cold water

To finish:

toasted coconut
coconut flakes

Method

Crust:
Mix the crushed biscuits and melted butter together and press into the bottom and up the sides of a loose bottomed 23 cm in diameter quiche pan.

Refrigerate until firm.

Filling:
Preheat the oven to 175°C.

Spread the coconut out a baking sheet and toast for 8 – 10 minutes. Mix up halfway through so that it doesn’t burn. Leave to cool.

Mix 125 ml of the coconut and the yoghurt together.

Whip the cream until stiff. Set aside.

Add the water to the gelatine and leave to sponge. Melt in the microwave, but do not allow to boil.

Add the gelatine in a thin stream to the yoghurt mixture.

Fold in the cream and spoon into the prepared crust. Spread out evenly.

Refrigerate until set.

Top with remaining toasted coconut and toasted coconut flakes.

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