Recipe courtesy of Easy Joe's
Show: Heat Seekers
Episode: Seattle
Save Recipe Print
2 hr 30 min
30 min
2 hr
8 servings




For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust.

For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Coconut Cake

Recipe courtesy of Ina Garten

Easy Chocolate Mousse with Sweet Phyllo Crisps

Recipe courtesy of Gesine Bullock-Prado

Coconut Mousse Cake

Recipe courtesy of Megan Ray|Leslie Jonath

Coconut Mousse

Recipe courtesy of Leslie Jonath|Megan Ray

Easy Chocolate Mousse

Recipe courtesy of Michael Chiarello

Easy Lemon Mousse

Recipe courtesy of Rachael Ray

Easy and Delicious Pumpkin Mousse

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories