(ad) Lemon Coconut Cheesecake Parfaits
I'm back again with another recipe in collaboration with Nature's Charm! This lemon cheesecake parfait is the perfect balance of sweet, tangy, crunchy, smooth and salty. It is the ultimate recipe for all of you who just love cheesecake but find it too daunting to try and make a whole cake on your own! The only difficult thing about this recipe is to find the patience to let all the components rest in the fridge overnight before assembling. Other than that, it's a piece of cake! And a very delicious one at that.
This recipe makes enough for 2 large or 4-5 small parfaits. It's quite rich so I would recommend serving it in several smaller glasses.
Ingredients: Dulce De Leche: 1 tin Nature's Charm Sweetened Condensed Coconut Milk
Coconut Crumble: 55g all purpose flour
40g melted vegan butter
30g quick oats
20g maple syrup
40g shredded coconut
a pinch of salt
Lemon Cheesecake Mousse: 200g Nature's Charm Coconut Whipping Cream
30g coconut oil
35g lemon juice
zest of 1 lemon
45g maple syrup
100g cashews To serve: Blueberries
I recommend making all the components of the dish the day before assembling and serving. To make the dulce de leche simply remove the label from a tin of sweetened condensed coconut milk, bring a pot of water to a boil and place it in. Make sure the tin is completely covered in water for the whole time. Otherwise it might explode, and we don't want that! Leave to simmer for 4-6 hours depending on how dark and golden you want the dulce de leche to be. The one pictured was boiled for 6 hours. Once the time is up, remove the tin from the water and leave it to cool completely before opening.
To make the lemon cheesecake mousse simply boil the cashews for 5 minutes (or soak overnight) before adding to a high speed blender. Melt the coconut oil and it to the blender along with the rest of the ingredients. Blend until completely smooth. Transfer to an airtight container and refrigerate overnight.
Make the crumble by tossing all ingredients together and spreading onto a baking sheet lined with parchment apper. Bake at 200 degrees Celsius for 10-15 minutes until golden brown, stirring halfway to ensure everything cooks evenly. Once cooked, remove and cool before transferring to a jar. To assemble the parfaits simply layer up the caramel, cheesecake and crumble with some blueberries in your glasses or jars and enjoy!