Coconut cheesecake with MEGGLE Creme Patisserie Sweetened
Create a creamy coconut cheesecake with a chocolate glaze, made with MEGGLE Creme Patisserie Sweetened
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Ingredients
- 150 g Buttery cocoa crackers
- 70 g Melted butter
- 35 g Grated coconut
- 500 g MEGGLE Creme Patisserie Sweetened
- 120 g Icing sugar
- 3 Whole eggs
- 100 ml Coconut milk
- 90 g Grated coconut
- 70 g Chocolate with 70 % cocoa content
- 1 TBSP Coconut oil
- Coconut chips for garnish
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