Originally Posted by Cheryl J
That looks divine, Steve!
I'm a big fan of coconut and interested in your recipe, too.
Originally Posted by PrincessFiona60
Crust is made from???
A coconut flour shortbread crust would be nice.
The crust is made from a combination of almond and coconut flour. I use this recipe (it's also the same recipe I used for the quiche I made last week):
Keto Pie Crust | Ruled Me
Don't pre-bake the crust, though. I made that mistake. The 40 minutes of cooking time with the filling should be sufficient.
For the Filling:
2/3 cup unsweetened coconut flakes, divided
2 8-oz pks Philadelphia brand Neufchâtel cheese, softened
1/2 cup coconut milk (you can use the leftover for a curry)
1 cup Swerve brand confectioners style sweetener (or your favorite sugar substitute, to taste)
1/2 tsp vanilla
For the Topping:
1.5 cups heavy cream
1/2 tsp vanilla
Sugar substitute, to taste (I use Swerve confectioners style)
Pre-heat oven to 350F
Toast the coconut flakes in a dry pan over medium low heat on the stove top, stirring frequently. Don't let it burn. Set it to the side to cool.
In a food processor, combine half of the toasted coconut flakes, Neufchâtel, coconut milk, sweetener, and vanilla. Process until smooth. Add the eggs and process for a few more seconds, until just combined. Pour the filling into the pie shell.
Bake for 40-45 minutes. The filling will still be jiggly at this point.
Allow to cool completely. Whip the cream with the vanilla and sugar substitute. Top the cheesecake with the whipped cream and scatter the remaining toasted coconut flakes over the top.
Chill for several hours before serving.
Makes 12 servings.