COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE
This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 2h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
- Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
- Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
- For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.
Nutrition Facts : Calories 850 calories, Fat 61 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.
Provided by Tara O'Brady
Categories Breakfast Rhubarb Raspberry Cardamom Vanilla Milk/Cream Coconut Egg Maple Syrup Pistachio Brunch Mother's Day Bake Summer Spring Soy Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Compote
- Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling
- Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
- French toast and assembly
- Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
- Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
- Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
- Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.
RHUBARB COMPOTE
This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
Provided by Melissa Clark
Categories condiments, jams, jellies and preserves
Time 15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams
COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Provided by Leah Koenig
Categories Dessert Passover Kid-Friendly Strawberry Coconut Rhubarb Ramekin Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
- Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
- Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
- Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
- To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.
More about "coconut cheesecake rhubarb compote recipes"
COCONUT RICE PUDDING WITH RHUBARB COMPOTE - PUREWOW
From purewow.com
COCONUT CHEESECAKE & RHUBARB COMPOTE RECIPE: HOW TO …
From preprod.tasteofhome.com
Servings 16Total Time 2 hrs 15 minsCategory DessertsCalories 589 per serving
COCONUT CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LUSCIOUS HOMEMADE COCONUT CHEESECAKE RECIPE - A CLASSIC TWIST
From aclassictwist.com
21 BEST RHUBARB RECIPES - WHAT TO MAKE WITH RHUBARB
From thepioneerwoman.com
EASY COCONUT BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
10 SWEET REASONS TO LOVE COCONUT | TASTE OF HOME
From edi.echos.dynu.net
COCONUT CHEESECAKE & RHUBARB COMPOTE | BOBBY | COPY ME THAT
From copymethat.com
COCONUT CHEESECAKE & RHUBARB COMPOTE | BONNIE BROWN SCOTT
From copymethat.com
10 SWEET REASONS TO LOVE COCONUT | TASTE OF HOME
BEST COCONUT CHEESECAKE RHUBARB COMPOTE RECIPES
From alicerecipes.com
CHEESECAKE WITH RHUBARB COMPOTE AND STRAWBERRY - TASTY KITCHEN
From tastykitchen.com
TANGY RHUBARB COMPOTE » EASY GERMAN FOOD
From easygermanfood.com
COCONUT CHEESECAKE & RHUBARB COMPOTE | RECIPE | COCONUT …
From pinterest.com
20 CHEESECAKE RECIPES THAT ARE PERFECT FOR SPRING | READER'S DIGEST
From readersdigest.ca
EASY COCONUT CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
43 STRAWBERRY DESSERTS TO SWEETEN YOUR SUMMER - MSN
From msn.com
COCONUT CHEESECAKE & RHUBARB COMPOTE RECIPE: HOW TO …
From stage.tasteofhome.com
You'll also love