Baking Banquet: PINA COLADA CHEESECAKE, NO BAKE

Ingredients:

Crust:

21 oz. of Shredded Coconut (about 1 and a half 14 oz. bags)

½ cup butter (1 cube)

Or use 2 - 3 Keebler shortbread crusts

Filling:

1 cup pineapple juice

¾ cup Silk Pure Coconut Vanilla Milk

2 envelopes unflavored gelatin

1 ¼ cups sugar

3 (8 –oz.) packages cream cheese softened

2 tablespoons sour cream (if desired)

3 (6 oz) containers pineapple or lemon yogurt

2 tablespoons shredded coconut

1. Spray an 11” Springform pan with cooking spray

2. Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 11” springform pan. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Broil on the top rack, turning frequently to complete the toasting if you wish. Cool completely.

3. Place 3 tablespoons of the pineapple juice in small saucepan. Sprinkle gelatin over top. Let stand 1 minute to soften.

4. Meanwhile, in medium saucepan, combine remaining pineapple juice, coconut milk and 1 ¼ cups sugar; cook and stir over medium heat until sugar is dissolved.

5. Heat softened gelatin over low heat until dissolved, stirring frequently. Add pineapple juice mixture. Blend well.

6. In large bowl with electric mixer, beat cream cheese (and sour cream, if desired) until fluffy. Gradually add gelatin mixture, beating until smooth. Beat in yogurt. Pour mixture into cooled coconut crust. Cover with plastic wrap; refrigerate at least 2 hours or until set.