Going Coconuts

A while ago, I created a post about the uses of the coconut.  As it turns out, this is my most viewed post as of today.  Back by popular demand is "Going Coconuts". Today, we are answering the question "what's for dessert?"

Key Lime Cheesecake

1) 15 shortbread cookies crushed1 cup flaked coconut toasted


 2) tablespoons butter melted

FILLING:

3) 3 packages (8 ounces each) PHILADELPHIA® 1/3 Less Fat
Cream Cheese



4) Spread 3/4 cup sugar

5) 3/4 cup cream of coconut

6) 3 tablespoons 2% milk

7) 3/4 teaspoon rum extract



8) 3 eggs lightly beaten

TOPPING:

9) 1/2 fresh pineapple peeled and cored

10) 3 tablespoons apple jellyEdible blossoms, optional

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.


In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.


In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.


Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.


Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.

"If you like Pina Coladas and getting caught in the rain..."

This recipe and more can be found here.