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Coconut Cheesecake Recipe

Coconut Cheesecake

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on August 07, 2010

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    I was invited to a barbeque and I wanted to bring something different so I tried this recipe and made it exactly as instructed. Having never made it before I didn't know what the reaction would be, but when it came time to serve the desserts, this cheesecake was literally gone in minutes. Luckily, I was able to get a sliver of it before it was gone and I would definitely make it again.

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  • on March 08, 2010

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    I have to laugh and share this with you because if I had to duplicate what I did to this recipe, I don't think I could...I started out making it, not realizing that I only had 1lb of cream cheese not two. So I had already made the crust, based on 2 lbs of batter when I realized it. No problem, I thought, I'll just cut it in half and so what if I have a little left over crust. I proceed and during the prep of the rest of it, kept getting distracted and started following the recipe as if it were for the 2 lbs of cream cheese. To make a long story short, I halved some of the ingredients and used all of others..What I ended up with was absoulutely delicious. Because I used the whole can of cream of coconut and the full amount of heavy cream, I got more like a creamy custard than a cheese cake!. I used all the vanilla, half the lemon juice, 3/4 of the sugar and I don't even know what else. In any case, it was sooo good. I am not here to recommend anybody doing what I did, I'm just grateful that i didn't end up feeding my garbage disposal..something I'm all too familiar with when it comes to baking. Oh yeah, I also burnt the coconut when I was toasting it so i picked out what was usable and used untoasted for the rest!!! What a joke..I think I will stick to cooking as I really can cook,,just cant bake..I'll leave that for the experts...!!!

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  • on December 24, 2009

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    I used Splenda instead of sugar and lowfat cream cheese. Added 3 teaspoons of vanilla and it came out awesome!

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  • on October 25, 2009

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    This cheesecake is the best I've ever had.You can make this your own with very simple changes. I added pineapple chunks and rum flavoring instead of vanilla. I had no cracks in the recipe.

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  • on April 26, 2009

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    Only regret is not finding this recipe sooner!

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  • on March 30, 2009

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    I made this cheesecake for a family gathering over the weekend. I wanted a change from the basic cheescake that we normally eat...
    This turned out GREAT... I made just a few variations...I used 2 cups of cocnut instead of three AND I added a 1/2 teaspoon of coconut flavor, in addition to the vanilla...It seemed like it needed something and this gave it the BANG that I was looking for! Enjoy!

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  • on July 28, 2007

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    This was delicious and enjoyed by all. I used lime juice instead of lemon. Limes seem to pair better with coconut to me. There was a lot more batter than would fit in the correct-sized pan, which surprised me.

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  • on July 28, 2006

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    I did expect more of a bang of flavor, but I think that my coconut lost it's flavor with the toasting. Everyone except me loved it.

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  • on December 28, 2005

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    The goodness of cheesecake and the power of coconut!

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  • on July 19, 2005

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    The cheesecake was a little too coconuty. The coconut flakes should be reduced to 1/2 the amount or so. It had a slight sweetness to it. Ummm if you haven't baked a cheesecake in awhile, here's an advice cheesecake are giggly until they cool down. Don't make the same mistake I did and overbake it. Add some fruits for decoration and give the cake some extra flavor.

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