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Crust + Topping:
1 ½ cups flour, toasted &
1 ½ cups powdered milk
½ cup sugar
1 bar unsalted butter (225 grams), melted

2 packs (250 grams each) cream cheese
1 ½ cups condensed milk
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup desiccated coconut

2 cups coconut cream

Coconut Simple Syrup:
2 cups coconut sugar
1 cup water


  1. Line muffin pan with plastic wrap.
  2. Toast flour in a pan. Once browned, combine with powdered milk, sugar and butter.
  3. Divide the polvoron mixture among the prepared muffin tins (about 3 tablespoons each). Press mixture into each well to form a small cup. Refrigerate for 1-2 hours.
  4. Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl.
  5. Beat in the lemon juice and vanilla. Fold in desiccated coconut next.
  6. Spoon or pipe filling into the crusts and refrigerate until firm (2 1/2 to 3 hours).
  7. Make latik: Boil coconut cream and stir occasionally. When it starts to thicken, lower heat and continue to cook until solids begin to form. Drain latik from the oil and set aside.
  8. Make coconut syrup: Bring water to a boil. Add coconut sugar and let boil for 3-5 minutes. Set aside and let cool.
  9. Unmold mini cheesecakes and top with latik and coco syrup.

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