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In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter and mix until combined. Transfer into a 9-inch pie pan and set aside.
In a mixing bowl, add your cream cheese and beat for 3-4 minutes, until smooth. Add the vanilla extract and sugar, and beat until fluffy. Add the eggs, one at a time, until combined. Finally, add the milk and sour cream and beat all together until combined and smooth.
Pour the cheesecake filling into the crust and smooth the top out. Bake for around 90 minutes, until the top of the cheesecake is slightly brown. Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
For the frosting, beat the coconut cream and powdered sugar together, until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Fold in whipped cream into the cream cheese until combined. Spread over the cheesecake, before adding toasted coconut flakes on top.
Notes
TO STORE: The coconut cheesecake should always be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks.
TO FREEZE: Place slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months.
Nutrition
Serving: 1slice | Calories: 296kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Sodium: 167mg | Potassium: 100mg | Fiber: 1g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 1mg | NET CARBS: 28g
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