A quick drive by from me this weekend as I am actually on long awaited holidays right at this moment, but I still wanted to share a new recipe with you.
I finalised this recipe for these coconut matcha cheesecakes just before I went away. They are really lovely – I personally adore the combination of creamy coconut and bitter matcha – and suitably green – just in time for the coming up St Patrick’s day…So I thought I should share it.
These cute mini cheesecakes are really easy to make. There is an oat base with a hint of coconut topped with a creamy coconut filling that does not require any baking at all and is a pleasure to eat. They are really easy to make and freeze well too. Here is more about the key ingredients I used.
COCONUT BUTTER: Coconut butter, alongside some vegan white chocolate, is what gives these creamy cheesecakes their indulgent creaminess. You can either use shop-bought coconut butter or make it yourself at home – it’s simply desiccated coconut churned in a food processor until it releases its natural oils. A dead easy and cheap thing to make at home.
VEGAN WHITE CHOCOLATE: I used a “Free From’ vegan white chocolate bar available in Tesco’s in the UK, but any other will work just as well.
SUGAR: Icing sugar gives these the best colour and its amount can easily be dialled up if you do not find the mixture sweet enough to your taste. It can be replaced with maple syrup if you wish, but the colour won’t be quite as clean and adding more maple syrup than the recipe calls for may impact the texture of this dessert.
MATCHA: Matcha is powdered green tea leaves traditionally consumed in East Asia. Its slightly bitter taste provides a nice flavour contrast against sweet coconut. Matcha and coconut is a classic Asian flavour pairing that works particularly well in desserts, but if you are not a fan, why not use a bit of instant coffee or freeze-dried raspberry powder instead?