DIFFICULTY: Easy
INGREDIENTS:
Crust + Topping:
1 ½ cups flour, toasted &
1 ½ cups powdered milk
½ cup sugar
1 bar unsalted butter (225 grams), melted
Cheesecake:
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
Latik:
2 cups coconut cream
Coconut Simple Syrup:
2 cups coconut sugar
1 cup water
PROCEDURE:
- Line muffin pan with plastic wrap.
- Toast flour in a pan. Once browned, combine with powdered milk, sugar and butter.
- 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.
- 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.
- Beat in the lemon juice and vanilla. Fold in desiccated coconut next.
- Spoon or pipe filling into the crusts and refrigerate until firm (2 1/2 to 3 hours).
- 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.
- Make coconut syrup: Bring water to a boil. Add coconut sugar and let boil for 3-5 minutes. Set aside and let cool.
- Unmold mini cheesecakes and top with latik and coco syrup.
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