Strawberry Coconut Cheesecake Salad
Strawberry Coconut Cheesecake Salad is similar to a parfait with no layering necessary! Just ripe and juicy strawberries (or any berry of your choice) smothered with an easy to make thick and creamy cheesecake flavoured cream.
Foto: Cafe Delites
Ingredients
- 1 full fat coconut milk (can, refrigerated overnight)
- 8 oz cream cheese (softened)
- 1/3 cup powdered sugar ( or sweetener)
- 2 lbs strawberries (sliced)
- 1/4 cup desiccated coconut (or shredded)
- 1/4 cup toasted coconut
Steps
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Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid/water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
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In another large bowl, beat together cream cheese and sugar until smooth and creamy.
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Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
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Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| full fat coconut milk | 1 | - | - |
| cream cheese | 8 oz | - | - |
| powdered sugar | 0.3333333333333333 cup | Rp 8.000/100g | Rp 6.320 |
| strawberries | 2 lbs | - | - |
| desiccated coconut | 0.25 cup | - | - |
| toasted coconut | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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