Lovers of coconut milk will die for it. This coconut and lime cheesecake has it all. Don't forget to decorate it with red berries to give it an even more exotic look .
PREPARATION : 30 minutes
Cooking: 1 minute
Rest: 4 hours
For 8 people
PREPARATION:
Coconut cookie:
Melt the butter in the microwave. Break the shortbread into a bowl and mix with the butter and the grated coconut . Line the bottom of a stainless steel mold (14cm in diameter and 6cm in height) by pressing with a spoon to consolidate the base of the cheesecake . Reserve in the fridge for 20 min.
Coconut milk cheesecake cream:
Combine the St Môret® , the juice and the zest of the 2 limes in a container .
Heat the coconut milk with the sugar , incorporate the gelatin soaked in cold water beforehand . Pour over the lemon St Môret® mixture , and mix until you obtain a homogeneous preparation. Pour everything on the coconut biscuit base . Let stand in the fridge for at least 4 hours.
Finishing:
Some strawberries , raspberries , currants and fresh coconut shavings .
Arrange the fruit on the cheesecake .
Also discover the Senoble cheesecake recipe .
