Strawberry Coconut Cheesecake Salad… It’s similar to a parfait but with no layering necessary! Ripe and juicy strawberries (or any berry/ies of your choice) smothered with an easy to make thick and creamy cheesecake cream! YUM!
Most recipes for this popular ‘salad’ call for pudding mixes, marshmallows, heavy whipped cream and mixing banana slices through it. I can’t imagine a cheesecake anything made up of only flavoured dry pudding mix. I mean, why use pudding mix when you can use the real thing?
I chose to leave out the bananas and replaced them with toasted coconut flakes and shredded (or desiccated) coconut to add texture and extra crunch! A spring/summer taste sensation in a bowl.
To healthify-ish this salad, I made coconut whipped cream and used that instead of whipping cream (but you can use whipping cream if you don’t like coconut cream)…… As it happens, I have cans of coconut milk living in my refrigerator for emergencies such as this one. Or for when I need a quick batch of 3-ingredient chocolate mousse…..for example.
….. and then, I used real cream cheese instead of a box mix of pretend cream cheese. Then mix it through your berries! That’s it! I hope you enjoy it!
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