Dark Chocolate Coconut Cheesecakes

Only a little bit decadent…

Help! My Teenager has Coeliac Disease

Chocolate Coconut Cheesecakes (3)

This recipe appealed to me because it is a lighter alternative to the rich butter and biscuit crumb cheesecake bases we so often use.  While a little bit fiddly to get the coconut mixture evenly spread into the tins, they present well and even if they are a little untidy, you can get away with it by calling them ‘rustic’ or ‘ free form’ or ‘artisan’.  The filling is deliciously smooth complementing the texture of the base.

Coconut Cups

3/12 cups (265 g) shredded coconut

2/3 cup (150g) caster sugar

2 egg whites

50 g unsalted butter, melted

Preheat oven to 150 degrees C.  Place coconut, sugar, egg whites and butter in a bowl and mix until combined.  Using the back of a spoon, press the mixture into 6 x ¾ cup capacity (180ml) lightly greased muffin tins lined with non-stick baking paper.  Bake for 15 – 20 minutes or…

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