Coconut and Chocolate Cheesecake

Take your dessert menu to the next level with this creamy, coconut-ty, chocolate-ly treat!

10 Portions
easy

Qty	Unit	Ingredients	Preperation
100	gr	Digestive Biscuits	Crushed
100	gr	Desiccated Coconut
75	gr	Sugar
75	gr	Butter	Melted
		Oil	(for greasing base)

1. Combine biscuit crumbs, coconut, sugar and butter, mix well.

2. Press into a lined and greased base of a 22cm round spring form pan.

3. Refridgerate until firm.

Qty	Unit	Ingredients	Preperation
500	gr	Cream Cheese	Softened
360	gr	Icing Sugar
50	gr	Cocoa Powder
320	gr	MAGGI Coconut Milk Powder
100	mL	Water
4		Egg Yolks
15	gr	Gelatine Powder	Diluted into 100mL tepid water

1. Beat cream cheese, icing sugar and cocoa powder until creamy.

2. Combine MAGGI Coconut Milk Powder and water, whisk until smooth.

3. Gradually add coconut milk to egg yolks; whisk until smooth. With motor running, add coconut mixture and diluted gelatine powder to cream cheese mixture; beat until just combined.

4. Pour over biscuit base and refridgerate for 5-6 hours or preferably overnight.

5. Serve with berry coulis and fresh berries.