from 1 vote
Felix (Simply Trini Cooking)
– 1 tsp. coconut essence
12 ounces cream cheese
1 tbsp gelatine
15 ounces coconut cream
very fine sugar
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.
Finally, decorate top with desiccated coconut.
For added decadence see coconut cream cheese frosting -