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5 from 1 vote

Coconut Cheesecake

Course: Desserts
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • Crumb crust:
  • 2 cups digestive biscuits finely crushed
  • ½ cup butter softened
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • ½ – 1 tsp. coconut essence
  • Filling:
  • 333 g 12 ounces cream cheese
  • 15 ml 1 tbsp gelatine
  • ¼ cup lemon juice
  • 355 ml 15 ounces coconut cream
  • cup condensed milk
  • ¼ cup very fine sugar
  • Topping:
  • 1 cup desiccated or shredded coconut
  • Coconut Cream cheese frosting


  • Crush or place the biscuit in a food processor to grind smoothly.
  • Mix together with coconut essence, softened butter, cinnamon and nutmeg.
  • Press the crushed biscuit into an 8″ pie tin.
  • Mix the coconut cream and condensed milk. Set aside.
  • Beat cream cheese and sugar with mixer or spatula for about 2 minutes or until smooth.
  • Time to melt the gelatine. Place the gelatine in the lemon juice.
  • Mix to soften then dissolve by heating over hot water or in a microwave.
  • Note: I prefer heating over hot water. It melts it easily and you don’t have to worry if it will dry up in the microwave.
  • Add the melted gelatine to the cream cheese. Mix well.
  • Beat together coconut cream mixture, essence and cream cheese mixture.
  • Mix well until no lumps are visible.
  • Pour mixture into the pie crust and refrigerate for at least 12 hours.
  • When set enough, top with coconut cream cheese frosting.
  • Spread evenly.
  • Finally, decorate top with desiccated coconut.


For added decadence see coconut cream cheese frosting -