Coconut 02 Cheesecake (page 250) – process takes

for ROSE’S heavenly CAKES: Coconut Cheesecake with Coconut Cookie Crust (page 250), i made it near crustless, nevertheless gluten free!

and for all of you who think cream of coconut is hard to find, look no further:  it is easy to find, just happens to be at the liquor or pina colada section of grocery stores.  cream of coconut is often used to make pina colada:

be aware, as the recipe says on fine print, that cream of coconut contains small pieces of coconut, so you must run it thru the food processor till smooth:

my gluten free take is to use lots of coconut angel flakes, packed.  since i didn’t have a springform pan, line your pan with parchment:

do add the indicated amount of salt to the “crust:”

2 thoughts on “Coconut 02 Cheesecake (page 250) – process takes

  1. Hector. Since this recipe does not use a whole can of coco lopez, I am curious how long you have kept the excess in the fridge? I have some in an airtight container in my friedge from doing the coconut cheesecake during the bake-along (in mid-June) and am thinking I need to use it soon. I know you are the king of proper storage, reducing waste and careful packaging, so I would trust your opinion on this!

    • myyellowkitchen says:

      R, I would freeze it and ok for months. Refrigerated would be 1 week I think. You can also make a piña colada -:)

      Sent from my iPhone

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