- Cookies 200 gr
- Unsalted butter 100 gr
- heavy cream (33%), cold 200 ml
- Coconut yogurt 280 ml
- Pineapple yogurt 2 can( 280ml) full fat
- Pineapple in syrup 1 can
- Coconut flakes 60 gr
- coconut butter 30 gr
- Gelatin powder 10 gr
- Cold Water 100 ml
- pineapple syrup
- Gelatin powder 10 gr
This coconut and pineapple cheesecake is very easy to make, because it's not baking. What's why it's a perfect summer dessert with tropical flavour that will remind you of sandy beaches, wavy sea and vacation. And you don't have to heat your oven. Perfect!
Also this recipe doesn't contains cream cheese, we use more light product – pineapple and coconut yogurt. It's very deliсious and refreshing. We use coconut flakes for additional coconut hint and great texture.
Moderately sweet and creamy- this dessert will be the hit of your festive table and will not leave anyone indifferent. Let's cook!
How to make the coconut pineapple yogurt cheesecake
Prepare a 23 cm springform pan by lightly greasing with cooking spray or butter.
In a food processor grind the cookies into a small fine crumb.
In a small bowl melt the butter. You can microwave it for 30 seconds. Then pour the melted butter on cookies crumb and stir until well combined.
Transfer the mixture to the springform pan and press firmly into the bottom to create a crust. You can use a spoon or bottom of the glass. Put on the refrigerator while you are making the filling.
Prepare the gelatin. Add 100 ml of cold water to the gelatin powder, stir and let it set for 10-15 minutes.
Then transfer the gelatin into a small saucepan and heat over low heat until gelatin is dissolved. Very important don't let it boil! Cool.
In a large bowl beat with electric mixer on a high speed heavy whipped cream.
Slowly add pineapple yogurt, coconut yogurt, coconut butter, coconut flakes and 1/2 of gelatin mixture.
Stir and pour into the springform pan. Refrigerate 4 hours until the filling has set.
In a bowl combine reminded ½ gelatin mixture and pineapple syrup from pineapple can. Add 2-3 slices of pineapple and proceed with a hand blender.
Pour the pineapple mouse over the filling and refrigerate for additionally 1 hours. Decorate with pineapple slices, coconut flakes, berries and serve.