Shaun and Craig McAnuff’s coconut and lime cheesecake pots
The ultimate indulgent treat and no baking required.
“Fresh, zesty and creamy wid a Caribbean sunshine kick! These likkle no-bake pots are quick, simple and perfect for family or when friends pass through,” says Original Flava’s Craig McAnuff.
Coconut and lime cheesecake pots
Ingredients:
(Serves 4–6)
200g digestive biscuits, crushed
75g unsalted butter, melted
300g cream cheese
200ml coconut milk
100g icing sugar
1 tsp vanilla extract
Zest and juice of 1 lime
150g coconut flakes
Method:
1. Tip the crushed biscuits into a mixing bowl. Add the melted butter and mix well, then press the biscuit mixture equally into the bottom of 4–6 small glasses or ramekins.
2. In another bowl, whisk together the cream cheese, coconut milk, icing sugar, vanilla and half of the lime zest and all of the juice until smooth. Spoon it equally over the biscuit bases. Chill in the fridge for at least 2 hours before serving.
3. While the cheesecakes are chilling, heat a dry frying pan over a low heat. When hot, add the coconut flakes and toast for 20 seconds or until starting to turning golden and smelling toasty.
4. To serve, top the cheesecakes with the toasted coconut flakes and sprinkle over the remaining lime zest.
Flava tip:
Add a likkle dash of rum to the cheesecake mix if yuh making it for grown folk – proper island vibes!
Original Flava, Easy Caribbean: 80 quick and easy recipes with feel-good flava by Craig and Shaun McAnuff is published in hardback by Bloomsbury Publishing, priced £25. Photography by Matt Russell. Available now