Coffee and Coconut Cheesecake

Name: Coffee and Coconut Cheesecake
Yield: 19
Ingredients: 150g of digestive biscuits; 3 tablespoons of softened butter at room temperature; 2 tablespoons of cream cheese; 1 can of condensed milk; 1 can of whipped cream; 200ml of coconut milk; 1 and 1/2 teaspoons of strong brewed coffee; 1 envelope of unflavored gelatin.; Batter; 3 tablespoons of grated coconut; 100g of shaved coconut; 3 tablespoons of milk

1
150g of digestive biscuits
2
3 tablespoons of softened butter at room temperature
3
2 tablespoons of cream cheese
4
1 can of condensed milk
5
1 can of whipped cream
6
200ml of coconut milk
7
1 and 1/2 teaspoons of strong brewed coffee
8
1 envelope of unflavored gelatin.
9
Batter
10
3 tablespoons of grated coconut
11
100g of shaved coconut
12
3 tablespoons of milk

Ingredients

1
150g of digestive biscuits
2
3 tablespoons of softened butter at room temperature
3
2 tablespoons of cream cheese
4
1 can of condensed milk
5
1 can of whipped cream
6
200ml of coconut milk
7
1 and 1/2 teaspoons of strong brewed coffee
8
1 envelope of unflavored gelatin.
9
Batter
10
3 tablespoons of grated coconut
11
100g of shaved coconut
12
3 tablespoons of milk

Directions

1
Combine the biscuits with the butter to form a crumbly mixture
2
Press the mixture into the bottom of a removable tart pan or a refrigerator-safe dish
3
Beat the cream cheese with the condensed milk until smooth, then add the whipped cream and coconut milk and beat until combined – can be done in a blender
4
Dissolve the coffee in two tablespoons of water and combine with the prepared mixture
5
Hydrate the gelatin according to the package instructions, then add it to the cream cheese mixture and beat until well combined
6
Pour over the biscuit crumb layer and refrigerate until set
7
Batter
8
Mix the grated coconut, shaved coconut, and milk, then bring to a simmer over low heat until thickened and golden brown
9
Let cool before serving.