How to make
1/3 cup (83 mL)unsweetened shredded coconut, toasted, divided (see tip, below)
1/4 cup (60 mL)walnut halves, toasted and finely chopped (see tip, below)
2 tbsp (30 mL)granulated sugar, divided
1 tbsp (15 mL)coconut oil, melted (or liquid coconut oil)
1 tub (227 g)PC® Plant-Based Plain Coconut Cream Cheese-Style Spread, room temperature
3/4 cup (188 mL)PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
1/2 cup (125 mL)icing sugar
2 tsp (10 mL)fresh lemon juice
3/4 cup (188 mL)finely chopped cored peeled pineapple
- Fresh mint sprigs (optional)
How to make
- Step 1
Stir together ¼ cup (60 mL) shredded coconut, the walnuts, 1 tbsp granulated sugar, and the co-conut oil in small bowl. Press into bottoms of six ½-cup (125 mL) glass jars or ramekins, or small serving glasses, dividing evenly.
- Step 2
Beat cream cheese-style spread with coconut yogurt in large bowl using electric hand mixer on low speed until smooth. Increase speed to medium; beat until creamy, about 1 minute. Beat in icing sugar and lemon juice.
- Step 3
Spoon cheesecake mixture into jars over top of shredded coconut mixture, dividing evenly. Cover and refrigerate until chilled, about 1 hour, or overnight.
- Step 4
Stir pineapple with remaining 1 tbsp granulated sugar in separate small bowl.
- Step 5
Spoon pineapple mixture over top of cheesecakes and sprinkle with remaining shredded coconut, dividing evenly. Top with fresh mint (if using).
Toasting the shredded coconut and walnuts adds crunch and enhances their flavour. Toast the coconut in a dry skillet over medium-low heat, stirring often, until light golden, 4 to 5 minutes. Toast the walnuts in a dry skillet over medium heat, stirring or shaking often, until light golden and fragrant, about 4 minutes.
- Try this:
Swap out the pineapple for any tropical fruit, such as mango or passion fruit.