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Strawberry Coconut Cheesecake Salad
Strawberry Coconut Cheesecake Salad is similar to a parfait with no
layering necessary! Just ripe and juicy strawberries (or any berry/ies
of your choice) smothered with an easy to make thick and creamy
cheesecake flavoured cream.
Servings: 6
Ingredients
- 1 can full fat coconut milk , refrigerated overnight
- 8 oz | 250 g cream cheese , softened
- 1/3 cup powdered sugar or sweetener
- 2 lbs | 1 kg strawberries , sliced
- 1/4 cup shredded or desiccated coconut
- 1/4 cup toasted coconut
Instructions
-
Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid / water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
-
In another large bowl, beat together cream cheese and sugar until smooth and creamy.
-
Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
-
Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.
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