Once again, Mother's Day approaches!
Year 1 I asked for help understanding the recipe
Year 2 I didn't ask for anything and just presented the results
This year I'm back asking for advice. But I'm not following a recipe this time. The theme this year is "Piña colada", heavy on the colada
My wife loves coconut. Myself, I'm not a fan... so I really don't know that much about baking with it.
I want the cheesecake filling to be the main source of coconut flavor. My guess is that I should use coconut extract. But maybe I should also use coconut cream? Would it make any sense to substitute coconut sugar in place of granulated white sugar? Would that even make a taste difference (for all I know, coconut sugar tastes just like regular sugar).
Sure I can just top it with shredded coconut if I have to. Then I KNOW the coconut flavor will be there. But I kinda wanted to reserve the top just for the pineapple.
For me, its the crust I'm excited about this year. While I was thinking about the tropical flavors of coconut and pineapple I started to think that macadamia nuts would probably go well too so I'm doing a white chocolate and macadamia nut cookie base. I hope its as tasty as I'm envisioning.
Advice is welcome!
Cheers.
- Steven