It’s been awhile since I last shared a dessert recipe. I’m not sure why either because it’s not like I don’t have an overindulgent sweet tooth. Anyway, this recipe has my favorite ingredient, coconut! It’s creamy, but not overly sweet and offers some tanginess from the lime, and some earthiness from the pistachios and matcha.
I hope you enjoy making this and, as always, if you decide to create it, I’d love to see how it turns out for you. Tag me @thefoodiecutie_ on Instagram, Facebook, or Twitter 🙂
- Britannia Pista Almond Cookies, 1, 8.5oz box
- Fine Shredded Coconut, 1/2 cup
- Pistachios, 1/2 cup
- Matcha, 1 tbsp
- Butter, melted, 1 stick
- White Chocolate, 8oz
- Heavy Cream, 1/2 cup
- Cream Cheese, 24 oz
- Cream of Coconut, 1/3 cup
- Juice of 1 Lime
- Salt, 1/4 tsp
- Fine Shredded Coconut, 1/4 cup for topping
HOW TO MAKE IT
Start by prepping the cookie crust. Take your food processor and add in the cookies, coconut, and pistachios and almonds. Blend this until it forms a gritty crumb consistency. Add in the matcha and pulse a few times so it mixes in evenly. Now add in the melted butter and pulse for about a minute until the mixture forms a sandy consistency. Press this mixture in the bottom of a 10.5-inch springform pan. You can press with your hands or a flat silicon spatula. Make sure your press firmly and that the crust is level. Place this in the refrigerator for an hour.
Meanwhile, fill about a cup of water in a pot and place a heat-safe bowl on top of the pot. Once the steam allows the heat-safe bowl to get warm, drop in the white chocolate. Use a whisk to move the white chocolate and help it melt. Once it’s fully melted, stir in the heavy cream. Remove from heat and let it cool.
In another bowl, use a whisk and soften the cream cheese. Once soft, whisk in the white chocolate and the cream of coconut. Now mix in the lime juice and salt.
Pour this filling over the cookie crust and spread so it’s even. Top with shredded coconut then refrigerate for 4-6 hours.
Looks yummy 🙂