-
Recipe from The Healthy Coconut by Jenni Madison, available from Rockpool Publishing.
-
Base
-
-
Topping
-
Coconut and lime cheesecake recipe
-
Serves: 8
-
Prep Time: 30 mins
-
Cooking Time: 2 hour
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
For the base
-
-
Add almonds, desiccated coconut and dates to the food processor and pulse into a fine grain.
-
Lightly grease an 8-inch pan or baking dish with coconut oil.
-
Press the mixture into the pan until it is well compacted and even. Refrigerate to set.
-
-
For the topping
-
Rinse and drain the soaked cashews using filtered water.
-
Combine cashews, lime juice, lime zest, coconut oil, coconut nectar and coconut milk in the blender. Blend well until the mixture is creamy; scrape down the sides as required.
-
-
Putting it together
-
Pour the creamy mixture onto the base, spread evenly and sprinkle with lime zest.
-
Store in the freezer for an hour or two, or until the cake becomes solid. Remove from freezer 30 minutes before serving.
-
-
Peach salsa recipe
Zesty and unusual peach salsa recipe
-
Pineapple gingerbread crumble recipe
A summer riff on a winter classic.
-
5 festive recipes on a budget
A Christmas menu that won't break the bank.
-
Lemon and coconut bliss balls recipe
Roll up your own sweet and zesty treats.
-
5 grab-and-go lunches for work
5 convenient and inspired healthy work lunch ideas.
-
From fussy to foodie
How to help kids try new foods and flavours.
Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.
By clicking sign up I understand and agree to Medibank's privacy policy