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Ingredients

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Method

  • Coconut biscuits 300.0 g
  • Butter, melted 100.0 g
  • Milk, cold 450.0 g
  • Coconut cream, full fat 350.0 ml
  • Raspberries, fresh, brunoised 100.0 g

Garnish


This creamy dessert features a tropical twist, combining a crunchy coconut biscuit base with a silky filling made from Carte D'or Cheesecake Mix and full-fat coconut cream. Folded with fresh raspberries and topped with a vibrant Carte D'or Wild Berry Sauce, it offers a refreshing balance of fruit and coconut.

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Preparation

  1. Method

    1. Blitz coconut biscuit to a semi-fine powder. Add melted butter and combine until it comes together. Should look like wet sand.
    2. In a 30x 20cm spring form tray, place biscuits and butter mix and level it out onto the tray. Place in fridge to set. 
    3. In a stand mixer, using a balloon whisk. Add CarteD’or Cheesecake Mix, cold milk and full fat coconut cream. Whisk together on the lowest speed for 2 min. 
    4. Scrape down the bowl. Whisk on high for 5 min, should start to set. Fold in half the fresh raspberries and pour over base, level it out and finish off with the reserved raspberries on top. Place it in fridge and allow to set.  
    5. Once set. Pour over Carte D’or Wild Berry Sauce and set for 2-4 hours or preferably overnight. Cut as desire and garnish with mint and fresh raspberries.
  2. Garnish

    1. Carte D’or Wild Berry Sauce can be added into the cheesecake to infuse the flavour,.
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