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Coconut Rasberry Cheesecake

May 8, 2013

Whelp. I have good news and bad news (and really, the bad news is just for me. This post is all delicious goodness for you guys).

I discovered an amazing dessert recipe (It’s on the autoimmune protocol diet too! More on why I’m temporarily following this diet here). And even though coconuts are fairly benign and most people don’t have reactions to them, it turns out that I apparently do not react to them well. So, even though I’ll not be eating this yummy thing ever again, I want to make sure you get a chance to try it, regardless of whether you are following a special diet or not. It’s just that good.

This Coconut Raspberry Cheesecake by Mickey Trescott, featured here on The Paleo Mom blog, uses dates, coconut oil, coconut flour and shredded coconut in the dense cake-like crust. The filling is made from creamed coconut, coconut oil, honey, raspberries and tapioca starch.

The crust might look a little funny before it’s baked, but I couldn’t stop eating it raw. So good. Baked up the crust is just as delicious and makes a nice shell to pour the startlingly pink raspberry coconut concoction into.

And voila! After it sets you have something amazing and decadent.

coconut raspberry cheesecake

We found that setting it up in the freezer and keeping it frozen gave it the nicest, most cheesecake-like consistency. It’s quick to make if you have a high-powered blender or a food processor, which is what I used. The worst part about the recipe is that it takes 12 hours to set and it was kind of hard to wait that long to try it.

If you ever have some extra cash lying around to buy all the coconut products, you might want to give it a try. I think it holds up next to “real” desserts just fine. In fact, I even had other people try it, just to make sure that I wasn’t making things up since I haven’t had sweets for so long. But all the reviews were in favor of this recipe. I mean, how could they not be? The color alone makes it a winner.

6 Comments leave one →
  1. May 8, 2013 8:23 am

    It was fab! Please keep in mind this is a SUPER rich dessert and will last you a long time in the freezer. So good.

  2. Claire permalink
    May 8, 2013 8:54 am

    Uh, yes. This could easily feed 16. So much coconut fat to keep you full!

  3. May 8, 2013 9:12 am

    Yum looks lovely! Sad you can’t have coconut anymore though… no more nostalgic macaroons. 🙁 But yay that you are finally able to pinpoint something that does not agree with your system.

    • Claire permalink
      May 8, 2013 9:23 am

      I know. My first thought was grief at losing my beloved coconut treats, but then I realized that I have so many other treats to choose from that my sadness didn’t last long. I guess there’s really no replacement for a macaroon though, huh? 🙂

  4. Julia permalink
    May 8, 2013 6:37 pm

    Really yummy Claire!! Don’t worry, I’ll eat all your coconut treats for you 🙂

    • Claire permalink
      May 9, 2013 7:54 am

      Yay! Now I know what I can do with all the coconut flour, coconut milk, coconut butter and shredded coconut I have in our kitchen still 🙂

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