kokosove minicheesecakes

Coconut minicheesecakes with coconut caramel

Exam period is already here, in my case, state exam period and baking is perfect relax for me, especially now. This week, it´s coconut minicheesecakes with coconut caramel. Yes, that´s right, coconut caramel. Although this collocation may sound weird, the only special thing you need is coconut milk, which is replacement for whipping cream in ordinary caramel sauce recipe and smaller amount of butter. You can use it in soo many ways. Or, if you´re not in mood for doing it, these coconut minicheesecakes are really tasty without caramel as well, after all, they contain cream cheese, mascarpone, whipped cream, and of course, coconut. So yummy.

kokosove minicheesecakes

kokosove minicheesecakes

kokosove minicheesecakes

kokosove minicheesecakes

kokosove minicheesecakes

kokosove minicheesecakes

kokosove minicheesecakes

kokosove minicheesecakes

minicheesecakes

 

kokosove minicheesecakes
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Coconut minicheesecakes with coconut caramel
Coconut minicheesecakes with coconut milk caramel
Servings: 30
Ingredients
  • 140 g crushed biscuits
  • 100 g melted butter
  • 2 eggs
  • 200 g cream cheese
  • 250 g mascarpone
  • 170 g shredded coconut
  • 100 g powder sugar
  • 2 tbsp all purpose flour
  • 200 ml whipping cream
  • Caramel:
  • 400 ml coconut milk
  • 200 g sugar
  • 1 tbsp butter
  • 1 tsp vanilla extract
Instructions
  1. Add melted butter into crushed biscuits. Add 2 – 4 tsp of mixture to the bottom of muffin baking pan covered with muffin cups. Spread and press down the biscuit mixture over the bottom of each muffin cup using a spoon or a cup.
  2. Mix cream cheese with eggs using a spatula. Add mascarpone, coconut, flour and mix again. Whip whipping cream and incorporate it to mixture.
  3. Mix it all and put 1 – 2 tsp of batter in each cup and spread it over from the center to the edges.
  4. Bake on 180 degrees for about 30 minutes. Together with cheesecakes, put in the oven a baking pan with water. Remove muffin cups before serving.
  5. Caramel: Heat coconut milk with sugar and butter, stir until it starts to boil. Cover not completely with a lid and stir it occasionally during bubbling, for about 25 minutes, until the amount is reduced to about the half of original amount and until it gets gold color. Put it aside and add vanilla extract. Let it cool.

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