Condensed coconut milk and pineapple cheesecake
This condensed coconut milk and pineapple cheesecake features a creamy texture and tropical flavor, perfect for dessert lovers.
Equipment
- food processor
- Electric mixer
- springform cake tin
- small saucepan
Ingredients
Base
- 200 g digestive biscuits
- 80 g melted butter
Filling
- 750 g cream cheese 3 x 250g, softened
- ⅓ cup coconut cream Woolworths Essentials
- 320 g condensed coconut milk
- 1 tablespoon gelatine
- 450 g crushed pineapple drained, juice reserved
Instructions
Preparation
- Grease a 22cm springform cake tin and line the base and sides with baking paper.
- Place broken digestives into the bowl of a food processor and process to a coarse crumb. Add melted butter and process to combine. Press into the base of the prepared cake tin. Refrigerate for 30 minutes.
- Place cream cheese and coconut cream into the bowl of an electric mixer fitted with a whisk attachment and whisk until smooth. Whisk in coconut condensed milk.
- Pour ¼ cup of reserved pineapple juice into a small saucepan, sprinkle over gelatine and place over medium heat, gently whisk until gelatine is dissolved. With the motor running, pour gelatine into the cheesecake mixture.
- Fold in crushed pineapple until just combined. Spoon into prepared tin and refrigerate for a minimum of 4 hours or preferably overnight.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 34gProtein: 6gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 0.8mg
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