Summer is slowly approaching, and in addition to seasonal summer fruits, coconut could also be considered a summer flavor. A great deal of coconut with a bit of chocolate, similar to a bounty bar, was the initial idea for this No-bake Coconut Bounty Cheesecake. I made the crust with cocoa-coconut cookies, so you’ll find that combination here as well. The cheesecake is soft and really full of coconut. There’s so much of it that I am sure a smaller piece of cheesecake will be enough, as that will fill you up. Compared to the bounty bar, which is quite over-sweetened and you can’t taste anything other than the coconut, this cheesecake is slightly sweet and creamy rather than dense. I’d say it’s a nice combination of lots of coconut and cream. In addition to the coconut, the cheesecake also contains coconut milk, which adds to its smoothness. Chocolate, of course, cannot be missed. Instead of milk chocolate in the bounty bar, I opted for dark chocolate ganache, which is not as sweet. This cheesecake is similar in taste to the bounty bar, but it is not overly sweet and it is creamier, so it will also appeal to those who don’t like the bounty bar very much.
- Crust:
- 140 g cocoa coconut cookies
- 50 g melted butter
- Cheesecake:
- 100 g white chocolate
- 50 g heavy cream
- 200 g heavy cream
- 600 g cream cheese
- 400 ml coconut milk
- 300 g non-sweetened shredded coconut
- 1 teaspoon vanilla extract
- 12 tablespoon icing sugar
- 10 g gelatin powder
- 2 tablespoon water
- Ganache:
- 150 g dark chocolate
- 150 g heavy cream
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Crust:
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Crush cookies and mix them with melted butter. Add the mixture to the bottom of a baking pan. Spread and press down the mixture over the bottom of the pan using a spoon. Put the baking pan in a refrigerator.
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Cheesecake:
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Melt white chocolate with 50 g of heavy cream.
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Let the mixture cool to room temperature.
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In another bowl, whip 200 g of heavy cream.
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Add cream cheese to the whipped cream, stir. Add coconut milk, shredded coconut, vanilla extract, the heavy cream white chocolate mixture, and icing sugar. Mix well.
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Prepare gelatin as directed - sprinkle gelatin into 2 tablespoons water. Heat until the gelatin dissolves, then stir in a few tablespoons of the batter. Pour the gelatin mixture into the rest of the batter, stir well.
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Pour the batter over the crust and refrigerate for two hours.
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Ganache:
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Heat heavy cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool a bit, to a room temperature.
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Pour it over firm coconut cheesecake and put it in a refrigerator again to get firm overnight.
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It can be decorated with a cut bounty bar before serving.
- Baking pan - 23 cm
- Heat coconut milk in water bath and stir it, let it cool. This way, a homogenous consistency of coconut milk in a can is achieved
- Mixture of white chocolate and sugar should be really cooled, otherwise the cheesecake can have lumps
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