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.
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.
Ingredients |
Coconut and Butter for Crust |
Ball of Coconut for Crust |
Crust ready to add foil to edges |
Foil added to edges |
Baked and Broiled Crust |
Gelatin Mixture |
Cubed Cream Cheese |
Filling |
Filling In Curst |
Ready to Refrigerate |
Filling in Shortbread Crust |
Slice Out, Ready to Serve |
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