MAGGI Coconut Milk Powder Mix. 1kg
MAGGI Coconut Milk Powder has a wide range of applications. It is ideal for use in curries, soups, sauces, seafood and vegetable dishes, as well as cakes biscuits, desserts and beverages.
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
| Qty | Unit | Ingredients | Preperation |
| 100 | gr | Digestive Biscuits | Crushed |
| 100 | gr | Desiccated Coconut | |
| 75 | gr | Sugar | |
| 75 | gr | Butter | Melted |
| 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
| 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 |
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.
Products used in the recipe
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