strawberry coconut cheesecake salad


  • 1 can full fat coconut milk , refrigerated overnight
  • 8 oz | 250 g cream cheese , softened
  • 1/3 cup powdered sugar or sweetener
  • 2 lbs | 1 kg strawberries , sliced
  • 1/4 cup shredded or desiccated coconut
  • 1/4 cup toasted coconut


    • Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid / water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
    • In another large bowl, beat together cream cheese and sugar until smooth and creamy.
    • Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
  • Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.