Coconut and Chocolate Cheesecake

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

Base Ingredients

100grDigestive BiscuitsCrushed
100grDesiccated Coconut 
  Oil(for greasing base)


Base Method

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.

Filling Ingredients

500grCream CheeseSoftened
360grIcing Sugar 
50grCocoa Powder 
320grMAGGI Coconut Milk Powder 
4 Egg Yolks 
15grGelatine PowderDiluted into 100mL tepid water


Filling Method

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.