Filter
Reset
Sort ByRelevance
CERAWALLACE
Coconut cheesecake with mango coulis
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grind the biscuits together with the coconut and stir in the butter.
-
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.
-
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.
-
Puree the mango meat with the lime juice. Divide this sauce just before serving over the pie or serve separately.
Blogs that might be interesting
-
20 minDessertmultigrain pancake mix, milk, egg (M), butter or margarine, chocolate bars pure, ice cream vanilla, syrup stick hop syrup,pancakes with ice cream
-
145 minDessertDutch strawberries, powdered sugar, fresh cream, vanilla bean, mascarpone, sweet white wine, long fingers, fresh raspberries,summer clink-tiramisu
-
15 minDessertnectarines, wholemeal crispy muesli apple, lemon curd,cottage cheese with nectarine
-
25 minSnackunsalted butter, Brown sugar, cinnamon, water, flour, almond shavings, dessert glass of raspberry-fresh cream, fresh fresh mint,chatter cups of rené pluijm
Nutrition
480Calories
Sodium0% DV0g
Fat60% DV39g
Protein16% DV8g
Carbs8% DV23g
Fiber0% DV0g
Loved it