With the warmer weather on its way, avoid overheating in the kitchen with this “no-oven-required” coconut cheesecake.
This recipe is courtesy of Walkers Shortbread.
In a medium skillet over a low heat, toast 1 cup of the shredded coconut. Stir almost constantly until the coconut begins to turn golden. Remove from the heat, and set aside to cool.
In a medium bowl, mix together the pudding mix and the milk until fairly smooth. This will take about 2 minutes. Set aside to firm up.
Place the shortbread in a resealable bag. Allow the air to escape from the bag, and roll over the bag with a rolling pin to crush the cookies. Keep rolling until all the cookies are broken up. Separate out ¼ cup of the crumbs, then pour the melted butter into the bag. Shake and squeeze the bag to coat the crumbs in butter. Press the buttered crumbs into a 9”x9” pan, to form a crust.
Place cream cheese in a large bowl. With a hand mixer, beat the cream cheese for 1 minute, until it’s light and smooth. Add the set pudding and beat until no lumps remain.
Mix half the whipped cream, and the 2 untoasted cups of coconut into the pudding mixture. Spread over the crust. Top with the remaining whipped cream, shortbread crumbs, and toasted coconut.
Cover and chill for at least 4 hours before serving.