A healthy dessert option - Vegan Coconut Cream Cheesecake recipe

A healthy dessert option - Vegan Coconut Cream Cheesecake recipe

Today I am sharing my tried and tested COCONUT CREAM CHEEZECAKE. 

I used all-natural, wholesome plant-based ingredients, which means:

No refined sugar

No Dairy

No bleached white flour

No Gluten & No BS

To make it simple, I break the recipe down into 3 parts.

1. The Crust

2. The Filling

3. The topping

 Try this recipe even if you are not a vegan, and you will love it! 

ssshhh! Don't tell anyone and they won't even know that it is a vegan recipe. 

THAT'S HOW GOOD IT IS!!!

 

COCONUT CREAM CHEESECAKE (Gluten-free & Dairy-free)

Ingredients for Crust

¾  cup Almond flour

½ Coconut flour

2 tbsp Coconut oil (or vegan butter)

Flax egg (or real eggs if you are not vegan)

 4 tbsp coconut sugar


Ingredients for coconut cream filling

½  cup regular Coconut milk
1 can coconut milk (thicker)
1 tsp Vanilla extract
½ tsp Coconut extract
4 real Eggs or flax egg  (use 3 yolks & 1 whole if use real eggs)
3 Tbs Cornstarch
1/2 cup Coconut sugar
⅛ tsp Salt
1 tsp Coconut oil

Ingredients for cream cheese top layer

1 ½  cup Coconut cream (very cold)
3 Tbs of coconut sugar
1 cup Cream cheese (vegan cream cheese available in stores)
½ cup coconut flakes


How to make the crust

  1. Mix all dry in ingredients in a big bowl
  • Flour, Sugar, Salt
  1. Mix all wet ingredients in a small bowl
  • Eggs, Coconut oil (or butter)
  1. Pour wet bowl content into the dry bowl
  2. Mix until ‘wet sand feel’ is achieved.
  3. Mold into baking pan
  4. Bake at 375 degrees until edges are brown (20 - 25 minutes)
  5. Leave to cool

How to make the cream filling

  1. Bring the 2 types of coconut milk to a boil (just 1 type will work too)
  2. Add vanilla and coconut extract (just vanilla will work too)
  3. Leave on low heat to simmer for about 10 minutes
  4. In the meantime whisk together  3 egg whites and 1 whole egg in a bowl, corn starch, coconut sugar, salt, and coconut oil.
  5. Go back to hot mil on the stove and mix a little hot milk into the egg mixture to bring the temperature up. ( About 2 or 3 ladles of the hot mixture should do)
  6. Then pour egg mixture into boiling milk.
  7. Stir until thick like pudding, pour into the pie, cover, and put in the fridge to cool.
  8. If you choose to opt-out of the cream cheese top layer, top this filling with whip cream and coconut flakes.

How to make Cream cheese top layer

  1.  Whisk cream cheese, chilled coconut cream, coconut sugar and flakes
  2. Layer on top of the cream filling in the pie and top with whip cream and toasted coconut flakes.


***Keep the pie in the fridge until time to serve.




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