Ingredients
- 2 cups (280g) raw macadamia nuts
- 2 cups (160g) moist coconut flakes
- 1/4 cup (60ml) maple syrup
- Pinch of salt
- 250g cream cheese, softened
- 1/4 cup (55g) caster sugar
- Zest and juice of 1 lime
- 1/2 cup (125ml) coconut cream
- 3 mangoes, skins removed, thinly sliced
- 1/2 cup (20g) coconut flakes, toasted
- Micro mint to garnish
Macadamia Crumb
Coconut Cheesecake
Other Ingredients
Serves: 4
Preparation Time: 15 Mins
Cooking Time: 20 Mins
Method
1. Preheat oven to 160°C, fan-forced. Line a baking tray with baking paper.
2. Macadamia Crumb: In a food processor or blender, process macadamias until roughly chopped. Add coconut, maple syrup and salt and pulse until mixture resembles coarse crumbs. Place macadamia mixture on the prepared baking tray. Bake for 10 minutes or until golden. Set aside to cool.
3. Coconut Cheesecake: Using an electric mixer, beat the cream cheese and sugar until smooth and creamy; add zest, lime juice and coconut cream and beat until well combined and smooth.
4. Divide macadamia crumb between 4 serving glasses; top with coconut cheesecake and layers of mango; finish with coconut flakes and mint.
Recipe Notes
The recipe makes extra Macadamia Crumb, which can be used as a topping for yoghurt. Add fresh fruit for a quick and easy breakfast, or dessert. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for 6 months.
Recipe presented by Chloe Skipp using Fisher & Paykel 76cm Pyrolytic Built-In Oven.
