In the serene ambiance of a sunlit kitchen overlooking a blooming garden, Lily, a gifted baker passionate about creating delightful desserts that catered to various dietary preferences, found herself inspired by the challenge of crafting a dessert that was not only exquisite but also dairy-free and refined sugar-free. Her motivation stemmed from her close friend, Emma, who had recently transitioned to a dairy-free lifestyle due to health reasons and was dearly missing the indulgence of a rich, creamy cheesecake.
Determined to bring a smile to Emma’s face and prove that dietary restrictions did not mean sacrificing the joy of decadent desserts, Lily set out on a culinary adventure. She envisioned a cheesecake that would embody the essence of summer, combining the sweetness of strawberries with the tropical richness of coconut.
After experimenting with various combinations and ingredients, Lily perfected the recipe for a Strawberry Coconut Cheesecake. The crust, made from a blend of raw pecans and shredded coconut bound together with coconut oil, offered a fragrant, crunchy base that was a delightful contrast to the creamy filling. The filling, a smooth concoction of soaked macadamia nuts, coconut milk, and fresh strawberries, was sweetened with birch xylitol, adding a natural sweetness without the need for refined sugar. The addition of lemon juice and vanilla extract balanced the flavors beautifully, while a sprinkle of Himalayan salt enhanced the overall taste.
For the topping, Lily used the thick cream from a refrigerated can of coconut milk, whipping it with xylitol and vanilla extract to create a luscious, dairy-free whipped cream that elegantly crowned the cheesecake.
The day she presented the Strawberry Coconut Cheesecake to Emma and their group of friends, the air was filled with anticipation. As they took their first bites, the room went silent, followed by an outpour of compliments and disbelief at how a dairy-free cheesecake could taste so divine. Emma was moved to tears, touched by Lily’s thoughtful gesture and overjoyed by the realization that she could still enjoy her beloved desserts.
Lily’s Strawberry Coconut Cheesecake became a symbol of friendship, love, and the magic of culinary creativity. It wasn’t just a dessert; it was a testament to the fact that with a bit of innovation, anyone could enjoy the sweeter things in life, regardless of dietary restrictions.
Ingredients
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
Instructions
Crust:
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Coat the 9 inch Springform Pan with coconut oil
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Line the bottom of the pan with parchment paper
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In a food processor, pulse the coconut, pecans, and coconut oil. You want a paste like consistency.
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Spread the crust in the pan. Press into shape. Now place it in the freezer to set.
Filling:
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Soak the macadamias for 6-12 hours.
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Combine the macadamias, fresh sliced strawberries, coconut milk, xylitol, vanilla extract, lemon juice, and a salt in a Vitamix or high powered blender.
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Add the melted coconut oil and blend well.
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Stir in the shredded coconut.
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Pour into the crust.
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Freeze a minimum of 2 hours or until very firm.
Topping:
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Using a hand mixer or immersion blender mix the cold coconut cream. Add the Xylitol and shredded coconut.
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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.
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Garnish with strawberries and shredded coconut.
