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    TASTE OF Sunshine

    Dec 23, 2019 4 minutes

    Coconut Macaroon Cheesecake

    PREP TIME 30 MINUTES + CHILLING SERVES 8

    • 125g plain sweet biscuits
    • 100g coconut macaroons (see Tip)
    • 125g butter, melted
    • 2 teaspoons gelatine
    • 1 tablespoon water
    • 250g cream cheese, soft
    • ¼ cup caster sugar
    • 270ml canned coconut cream
    • 1 teaspoon finely grated lime zest
    • 1½ tablespoons lime juice,
    • coconut chips, passionfruit, star fruit and sliced apple and pineapple, to serve

    1 Process biscuits and macaroons until fine; add butter and process until combined. Press mixture evenly into base and sides of a 11cm x 34cm rectangular, fluted, loose-based flan tin. Place tin on a tray and freeze.

    Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in a saucepan

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