Triple Coconut Cheesecake
"I want this cheesecake. I want this cheesecake BAD. I don't mean in that "I have a craving" way, I mean this in the "do I have enough coconut in my pantry to make this..."
INGREDIENTS
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For the Crust:
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1 1/4 cups graham cracker crumbs
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5 tablespoons granulated sugar
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heaping 1/2 cup shredded sweetened coconut
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5 tablespoons unsalted butter, melted
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For the Filling:
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1 1/2 pounds (3 packages) cream cheese, softened (I leave mine out overnight!)
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1 cup granulated sugar
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0.50 ounces cornstarch
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1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)
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1/4 teaspoon kosher salt
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3 large eggs, lightly beaten
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7 ounces coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!)
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1/2 teaspoon coconut extract (optional)
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For the Topping:
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1 cup heavy whipping cream
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3 tablespoons confectioners’ sugar
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2 tablespoons coconut milk
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1/4 teaspoon coconut extract (optional)
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1/2 cup toasted coconut, for topping
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