Need a dessert that is just something special? I happen to think this recipe is straight from coconut heaven. It’s everything I love about coconut cream pie PLUS cheesecake, friends. Oh my goodness…I just wish I could describe the creamy, coconut-ty goodness. With a vanilla wafer and coconut crust, a layer of creamy coconut flavored cheesecake, and a coconut whipped cream topping, you are gonna be famous for this one.
Hang in there for the steps. There are three layers of perfection here and they deserve the effort. I promise, it’s so more than worth it! Plan ahead, though. It needs to refrigerate overnight and you’ll need a few special ingredients like coconut extract, coconut milk, and vanilla bean paste (regular vanilla will work, but you’ll get a much deeper vanilla taste with the paste, plus flecks of vanilla — yum!)
To begin, preheat the oven to 350 degrees.
Crush vanilla wafers in a food processor to make 1 1/2 c. crumbs (should be 30-35 vanilla wafers).
Add in 5 T. sugar,
and 1/2 c. shredded coconut.
Pulse until combined and chopped. Drizzle in 5 T. melted butter and pulse to combine. Press into the bottom and up the sides of a 10″ springform pan. Bake in preheated oven about 10 minutes or until the crust is just set. Remove from the oven and cool.
Reduce the oven temp to 325 degrees.
In a mixing bowl, combine the following:
3 — 8 oz. packages of room temperature cream cheese,
1 c. sugar,
1 T. cornstarch,
1/4 tsp. salt,
and 1 tsp. vanilla bean paste. Mix until combined.
Beat 3 eggs, and add one egg or so at a time to the cream cheese mixture.
Add in 7 oz. of coconut milk
and 1/2 tsp. coconut extract and beat until smooth.
Pour the filling into the cooled crust and bake for about an hour or until only an inch or so of the center of the cheesecake is a bit jiggly. Do not remove from the oven. Turn the oven off and open the oven door and allow to cool. Then remove it from the oven and refrigerate overnight.
Before serving, make the whipped cream topping by using the whisk attachment to whip
1 1/2 c. heavy whipping cream to soft peaks.
Fold in 3 T. powdered sugar,
2 T. coconut milk,
and 1/4 tsp. coconut extract.
Spread this over the chilled cheesecake and then top with 1/2 c. toasted coconut.*
Then serve this creamy, delicious goodness with your feet up and a smile on, knowing you have just made the world a much more delicious place.
*To toast coconut, you can place it in a skillet over medium heat and stir (don’t walk away from it) for just a few minutes until it’s beautifully golden, or spread it on a cookie sheet and bake at 325 degrees for 5-10 minutes, stirring and watching closely to avoid burning.
- 1½ c. crushed vanilla wafers (30-35 wafers)
- 5 T. sugar
- ½ c. sweetened coconut
- 4 T. unsalted butter
- 3 -- 8 oz. cream cheese
- 1 c. sugar
- 1 T. cornstarch
- 1 tsp. vanilla bean paste
- ¼ tsp. salt
- 3 large eggs
- 7 oz. coconut milk
- ½ tsp. coconut extract
- 1½ c. heavy whipping cream
- 3 T powdered sugar
- 2 T. coconut milk
- ¼ tsp. coconut extract
- ½ c. toasted coconut
- Preheat oven to 350 degrees.
- Chop vanilla wafers in a food processor until crumbs.
- Add in sugar and coconut and pulse until combined.
- Drizzle in the melted butter and pulse to combine.
- Press into the bottom and up the sides of a 10" springform pan.
- Bake 10 minutes or until set. Remove and cool.
- Reduce oven temp to 325 degrees.
- Combine room temperature cream cheese with sugar, cornstarch, vanilla bean paste, and salt and mix until combined.
- Beat eggs and pour into cream cheese an egg or so at a time mixing between eggs.
- Add in coconut milk and coconut extract. Mix until smooth.
- Pour into cooled crust and bake for about an hour or until all but the center is set. Do not remove from the oven, but turn it off and keep the door open a crack and let the cheesecake cool completely. Refrigerate overnight.
- To serve, put the whipping cream into a mixing bowl and use the whisk attachment to whip to soft peaks.
- Fold in the remaining powdered sugar, coconut milk and coconut extract.
- Spread over the top and then sprinkle with toasted coconut (instructions above).
Many thanks to Foods of Our Lives for the scrumptious recipe. My tastebuds are forever in your debt.