Easy 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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