Chocolate Mint Coconut Cheesecake

by Melanie Mead

Crust

1 Cup Sugar
½ Cup Almond Meal
¼ tbsp Salt
2 Cups Flour
1 Tbsp Baking Powder
1 Cup cold Butter

Filling

1lb Cream Cheese (2 8 ozs Package)
2 Tbsp Gelatin
1 Cup Granulated Sugar
½ Cup Coconut Milk Powder
4 ozs Trinidad Estate Chocolate
2 Tbsp Coconut Rum
2 Tbsp Créme de Menthe

Method:

1) Mix all the dry ingredients then blend in butter & egg.
2) Bake Crust at 350 degrees celcius for 8 – 10 minutes until Golden Brown.
3) Mix 2 Tbsp gelatin with 3 tbsp water.
4) Set aside – Melt Chocolate oven a double boiler.
5) Beat Cream cheese till smooth then add sugar and beat medium speed for 2 minutes.
6) Mix Coconut Milk Powder & Rum.
7) Add Créme De menthe to Chocolate.
8) Divide Cream Cheese mixture and flavors with Coconut & Chocolate.
9) Heat Gelatin & split between flavors.
10) Begin layering the Coconut layer allowing 5 – 8 minutes for it to be set before adding the Chocolate.