Copra’s NO BAKE Vegan Coconut Cheesecake

Copra’s NO BAKE Vegan Coconut Cheesecake 🍰

Copra’s NO BAKE Vegan Coconut Cheesecake

This no bake vegan cheesecake is also sugar free 🚫 You won’t believe how easy it’s to make and how delicious it taste 😋

Often during the holidays there are way too many dishes that need to be baked, which makes the whole process of cooking way longer. 🥵

Thinking about that I created a very impactful dessert for your Friendsgiving that doesn’t need to be baked and that you can make in advance.

Just like most cheesecakes this one has 3 parts: the crust, the cheesecake and the sauce.

To make our lives easier, I chose the sauce to be a simple mixed berry jam 🫐

I usually make a big batch of jam once in a while so I always have it in the fridge, but you can also use the jam you find at your local supermarket. Feel free to pick a different jam flavor, passion fruit would be great here too!

So now onto the part you’ll need to cook 👩‍🍳

Start by blending Copra’s Freeze Dried Young Coconut Meat into a powder.

To the freeze dried coconut flour add the oat flour, vanilla extract, a pinch of salt and Copra’s Organic Coconut Nectar and coconut oil 🥥

Make sure all ingredients are homogeneous combine before placing into your silicone mold. 

Pro-tip: I highly recommend investment in silicone molds and trays, because they’re nonstick and it’s so much to remove the cake without damaging it.

Once your crust is done and evenly distributed on your mold, let it rest in the freezer for about 10-15 minutes. 

While the crust is resting it’s time to make the cheesecake part of our dessert.

In a pan combine your coconut milk, vanilla and coconut condensed milk, place it over medium-high heat and bring it to a boil 🔥

Add your agar agar and stir continuously for another minute.

Dice your young Thai coconut meat into small pieces and add to the liquids. Stir well.

Take your crust out of the freezer and pour the liquid onto the mold. Cover it up and let it rest in the fridge for about 3 hours.

When you’re ready to serve, warm up your jam to make it slightly more liquid and easier to spread, then pour it over your coconut cheesecake 🤩 

I added a couple of Copra’s 3 ingredients snowllball cookies to make it extra festive, but fresh fruits and sprinkles would be super pretty too 🍓🫐🌿

You’ll need a few things for this vegan no bake coconut cheesecake 🍰

👉 Ingredients

🥧 Crust:

🍰 Coconut Cheesecake:

 🫐 Homemade Mixed Berry Jam: 

  • 17 oz frozen mixed berries
  • 1/2 cup caster sugar
  • 1 lemon *juiced

👉 Combine the berries and sugar then let it rest in the fridge overnight or for at least 2 hours. This helps get the jam cook much faster later on.

The next day, pour your berries and sugar into a pot with high walls, smash the fruits to get the juice out.

Cook it for about 15-20 minutes over medium heat constantly stirring to insure that nothing sticks to the bottom of the pan.

Sterilize your jar, and while it still hot pour your hot jam into it.

Clean the sides and close the lid. Let it cool down in room temperature then place it in the fridge.

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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