Base
2 c. graham cracker crumbs
1/2 c. shredded unsweetened coconut
1/4 c. sugar
6 Tbsp. butter, melted
1/2 tsp. salt
Filling
2 1/2 c. pineapple, coarsely chopped
1/4 c. light brown sugar
Cheesecake
2 lbs. cream cheese (4 8oz. packages)
2 1/4 c. sugar
6 eggs
1/2 c. coconut milk
2 ripe bananas, sliced
Directions:
Maybe it's not bona fide Caribbean cuisine, but still a rich ending to an island inspired meal.
Yield: 12 servingsYou will need: Time. Cheesecake chills 3 hours or overnight.
Spread 1/2 c. coconut on a toaster oven tray; toast.
Mix cracker crumbs, toasted coconut, 1/4 c. sugar, butter. Press into 10x3 springform pan pan. Chill 15 minutes.
Preheat oven 350°F.
Combine pineapple and brown sugar in a pan and cook over medium heat until soft, syrupy. Drain syrup, set aside.
Beat together cream cheese, sugar until creamy, like frosting. Add eggs, then coconut milk.
Pour half of the cream cheese mixture into crust. Add a layer of the pineapple mixture, then a layer of sliced bananas, then another layer of the cream cheese mixture. Garnish with coconut.
Bake at 350°F for 1 1/2 hours. Turn off oven and crack open oven door. Let cool in oven. Chill 3 hours or overnight.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday May 3rd, 2011
pan. Chill 15 minutes.
Preheat oven 350°F.
Combine pineapple and brown sugar in a pan and cook over medium heat until soft, syrupy. Drain syrup, set aside.
Beat together cream cheese, sugar until creamy, like frosting. Add eggs, then coconut milk.
Pour half of the cream cheese mixture into crust. Add a layer of the pineapple mixture, then a layer of sliced bananas, then another layer of the cream cheese mixture. Garnish with coconut.
Bake at 350°F for 1 1/2 hours. Turn off oven and crack open oven door. Let cool in oven. Chill 3 hours or overnight.
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