Berries And Coconut Cream Recipes

Steps:

• Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
• In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
• Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
• Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
• Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

Steps:

• Preheat the oven to 350 degrees F. Oil a 17-by-12-inch rimmed baking sheet. Line with parchment and oil the parchment. Sprinkle the parchment evenly with 1 1/4 cups of the coconut.
• In a medium bowl, whisk together the flour, cornstarch, salt, and the remaining 1/2 cup of coconut. In a large bowl, with an electric mixer on high speed, beat the egg yolks and 1/2 cup of the granulated sugar until opaque, about 1 minute. Add the coconut milk and vanilla on medium speed, then increase the speed to high and continue to beat until the mixture is pale yellow, fluffy, and about doubled in size, 6 to 8 minutes. Set aside.
• With clean beaters, in a clean bowl, beat the egg whites on high speed until they have lost that yellow hue, about 1 minute. While beating, pour in the remaining 1/3 cup of sugar. Continue to beat until you have stiff, shiny peaks, 4 to 5 minutes.
• With a large rubber spatula, fold the flour mixture into the egg yolk mixture. Then, carefully fold the egg white mixture into the egg yolk mixture, taking care not to deflate it. Dollop the batter onto the prepared pan and then use a long, offset spatula to spread it out evenly. Again, try not to deflate the batter too much. (Without leavener, the whipped eggs are what lift the cake.)
• Bake the cake until light golden brown and set, 20 to 24 minutes. Meanwhile, set a clean dish towel on a work surface and sprinkle it evenly with confectioners' sugar. Gently press the center of the cake and it should spring back. Cut around the edges of the warm cake with a sharp knife to release it from the pan, then invert it onto the prepared dish towel. Remove the parchment paper. Roll up the towel and the cake, starting with the short end, and transfer it to a wire rack to cool completely.
• To finish: Toss the berries with the granulated sugar and refrigerate until ready to serve, at least 1 hour.
• Whip the cream and confectioners' sugar to stiff peaks. (Do not overwhip.) Reserve 2 cups of the whipped cream for serving. Unroll the cake. Spread with the remaining whipped cream and top evenly with the berries, lifting them out of the syrup with a slotted spoon. Roll the cake back up and transfer to a serving plate. To serve, sprinkle the cake with confectioners' sugar before slicing. Serve each piece with extra berries, a drizzle of the reserved berry syrup and dollop of the reserved whipped cream.

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.
• Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.
• Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
• Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

Steps:

• In a large bowl, gently toss the berries, sugar, and lime juice.
• With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.