Day 2: Recipes for Cinco de Mayo
You had me a coconut and key lime.
This no bake dessert is perfect for ANYTIME. Really. These no bake cheesecakes, not too sweet, not too tart. Just perfection in a small glass. I like to use these mini trifle bowls. But any small glass or jar you have at home would be perfect. Be sure to check out my cookbook, 101 Gourmet No Bake Desserts for another 101 recipes for summer.
Coconut Key Lime Cheesecake
(adaptation for 101 Gourmet No Bake Desserts by Wendy Paul)
2 (8 oz) pgs. Cream cheese, softened
14 oz. lite coconut milk
½ cup coconut sugar
1 tsp. coconut extract
2 limes, zested
1 (3.5 oz.) pkg. Royal Delights Coconut Key Lime pudding powder
1 cup grated unsweetened for garnish
1 ½ cups coconut cookies
6-7 tbsp. melted butter
2 tbsp. coconut sugar
Cream together cream cheese, coconut sugar, coconut milk and coconut extract, zested limes, and pudding powder. Whisk until smooth and light. Set aside.
To make the crust: place coconut cookies and coconut sugar in the food processor and pulse until desired texture. Add butter and mix together. Place the crumbs into the bottom of your 6 oz. tumblers or mini trifle bowls, or small cheesecake pans. Tap down to secure. Top with pudding, I like to pipe the pudding in using a piping bag, then grated lime zest, and unsweetened coconut. Refrigerate until ready to serve. Make up to 1 day in advance.