Strawberry Coconut Cheesecake Salad

Name: Strawberry Coconut Cheesecake Salad
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
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

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.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

6 servings

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

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.
In another large bowl, beat together cream cheese and sugar until smooth and creamy.
Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.