COCONUT CREAM CHEESECAKE RECIPES

Name: Coconut Cheesecake
Yield: 12 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 3 cups sweetened shredded coconut, toasted; 1 tablespoon fresh squeezed lemon juice; 2 pounds cream cheese, room temperature; 4 large eggs; 3/4 cup sugar; 1/3 cup unsalted butter melted; 1 15-ounce can cream of coconut (such as Coco Lopez); 1 cup whipping cream; 1 teaspoon vanilla extract; Juice of 1 lemon

COCONUT CHEESECAKE RECIPE | FOOD NETWORK

Coconut Cheesecake Recipe | Food Network image

Provided by Food Network

Categories dessert

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut, toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese, room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
1 15-ounce can cream of coconut (such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
Juice of 1 lemon

Steps:

Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT

Coconut Cream Meringue Pie Recipe: How to Make It image

Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. —Joyce Reece, Mena, Arkansas

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Dough for single-crust pie
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 366 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT

Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. —Joyce Reece, Mena, Arkansas
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 366 calories per serving

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

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