1. If you choose to make the coconut cream topping, the can of coconut milk needs to be refrigerated overnight before using it. 2. To make a chocolate crust: add 2 tablespoons of raw cacao to the crust mixture. 2. Optional toppings: Shredded coconut flakes, crushed walnuts, cacao nibs/chocolate chips. 3. This recipe will make (4) large individual cheesecakes using a Norpro Mini-Cheesecake pan (you will have extra/leftover coconut cream which can be stored in an air-tight glass container in the refrigerator and is a perfect topping for fresh fruit).
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