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250g Cream cheese
100ml Rasaku coconut milk
80g Icing sugar
100g Shredded coconut
2 Eggs
80g Graham cracker crumbs
30g Butter melted

  1. Spread baking paper on 6” pan.
  2. Mix graham cracker crumbs and butter in small bowl.
  3. Press mixture over base of prepared pan.
  4. Beat cream cheese and sugar in large bowl until well blended.
  5. Add Rasaku coconut milk and beat until well blended.
  6. Stir shredded coconut in, mix well.
  7. Add eggs 1 at a time, beating well after each addition.
  8. Pour filling into crust. Bake in pre-heated oven at 160℃ for 15minutes. Turn down to 120℃ and continue bake for 50minutes.
  9. Cool on a rack; refrigerate for overnight.

Author admin

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