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CERAWALLACE
Coconut cheesecake with mango coulis
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Ingredients
Directions
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Grind the biscuits together with the coconut and stir in the butter.
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Line the baking tin with baking paper. Press the crumbs into the spring form using the convex side of a spoon as a base and leave to set in the refrigerator for about 30 minutes.
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Beat the cream with the sugar until stiff. Stir the cream cheese in another bowl with a mixer. Fold the whipped cream gently through the cream cheese and spoon this mixture onto the cake base. Let the cake covered with foil stiffen in the refrigerator for at least 2 hours.
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Puree the mango meat with the lime juice. Divide this sauce just before serving over the pie or serve separately.
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Nutrition
480Calories
Sodium0% DV0g
Fat60% DV39g
Protein16% DV8g
Carbs8% DV23g
Fiber0% DV0g
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