Desserts

Harlan Kilstein’s Strawberry Coconut Cheesecake (Non-Dairy)




Harlan Kilstein’s Strawberry Coconut Cheesecake (Non-Dairy)

Crust

  • Coconut Oil to grease the springform pan (9 inch)
  • 1 cup raw unsalted pecans
  • 1/2 cup Organic Shredded Coconut
  • 1/4 cup Coconut oil (add more if needed)
  • 1 pinch Himalayan salt

Filling

  • 1 cup raw unsalted macadamia nuts (soaked for 6-12 hours)
  • 3/4 cup sliced strawberries
  • 1 can full fat coconut milk
  • 3 tablespoons birch xylitol
  • 1 teaspoon vanilla extract
  • 2 Tbsp lemon juice
  • pinch Himalayan salt
  • 1/3 cup melted coconut oil
  • 1/4 cup Shredded coconut

Topping

  • Refrigerate a can of coconut milk overnight. Skim off the fat.
  • 1 Tablespoon Xylitol
  • 1/2 Vanilla Extract

Crust:

  1. Coat the 9 inch Springform Pan with coconut oil
  2. Line the bottom of the pan with parchment paper
  3. In a food processor, pulse the coconut, pecans, and coconut oil. You want a paste like consistency.
  4. Spread the crust in the pan. Press into shape. Now place it in the freezer to set.

Filling:

  1. Soak the macadamias for 6-12 hours.
  2. Combine the macadamias, fresh sliced strawberries, coconut milk, xylitol, vanilla extract, lemon juice, and a salt in a Vitamix or high powered blender.
  3. Add the melted coconut oil and blend well.
  4. Stir in the shredded coconut.
  5. Pour into the crust.
  6. Freeze a minimum of 2 hours or until very firm.

Topping:

  1. Using a hand mixer or immersion blender mix the cold coconut cream. Add the Xylitol and shredded coconut.
  2. You want this whipped up to look like whipped cream. If it’s too lose freeze it for 15 minutes and try again. If it’s too stiff, add a few tablespoons of the leftover coconut milk.
  3. Garnish with strawberries and shredded coconut.





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