Coconut Cheesecake Recipe
Lime Sabayon, Coconut & Banana Sorbet, Stawberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Coconut Cheesecake
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Cheesecake
Lime Sabayon
Coconut & Banana Sorbet
Garnish
Method
Coconut Cheesecake
Make the cheesecake filling
In a large bowl, beat the cream cheese and remaining sugar until smooth. Add coconut milk, heavy cream, eggs, vanilla extract, and shredded coconut. Mix until well combined.
Bake the cheesecake
Pour the cheesecake filling over the prepared crust. Bake for 45-50 minutes or until set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Lime Sabayon
Make the sabayon
In a heatproof bowl, whisk together egg yolks, sugar, lime juice, and lime zest. Place over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume, about 8-10 minutes. Remove from heat and let cool.
Coconut & Banana Sorbet
Prepare the sorbet
In a blender, combine ripe bananas, coconut milk, sugar, and lime juice. Blend until smooth. Pour into a container and freeze for at least 4 hours or until solid.
To Serve
Plate the dessert
Slice the cheesecake and place a slice on each plate. Top with a spoonful of lime sabayon and a scoop of coconut & banana sorbet. Garnish with fresh strawberries.
