Get ready to dive into the ultimate Vegan PSL No-Bake Cheesecake! We're giving the classic pumpkin spice latte a tropical twist by using Copra's freeze-dried coconut meat. It's a dessert that's not just delicious but also eco-friendly. So, whether you're a hardcore vegan or just looking for a tasty treat, this cheesecake is sure to be your new obsession. Let's whip up this unique fusion of flavors and experience the magic of Copra's coconut goodness 🤩
1 cup Copra’s freeze dried young Thai coconut meat
1 cup pumpkin puree
1 cup coconut milk
1/8 cup agar agar
1 pack of Oreo cookies
3 tbsp coconut oil
2 tbsp Copra’s organic coconut nectar
2 tbsp pumpkin spice
1 tbsp vanilla extract
Step 1. Separate the Oreos into two parts. Cookie and filling.
Step 2. To a food processor add the Oreo cookies, Copra’s freeze dried coconut meat, and coconut oil. Blend until the texture resembles wet sand. Remove from food processor and set aside.
Step 3. To a pot add the coconut milk, Copra’s organic coconut nectar, vanilla extract, pumpkin puree and the Oreo filling. Stir continuously until everything is well combined.
Step 4. Add the agar agar while continuously stirring the mixture. Cook for another 3 minutes. Set it aside to cool down.
Step 5. To a silicone mold add the Oreo and coconut mixture, then evenly spread on the bottom of the mold.
Step 6. Place it in the freezer for 5 minutes.
Step 7. Remove the crust from the freezer, then gently pour the mixture into the mold.
Step 8. Place it in the fridge for at least 3 hours before removing the cheesecake from the mold.
Step 9. Garnish with crumbled Oreo cookies and seasonal flowers.
Watch the step-by-step recipe on our YouTube channel @Copra_Coconuts