I made this Frozen Coconut Almond Cheesecake last night it’s pretty good but if you make it let it set out for a bit before you eat it… or it will be less creamy and more frozen crystals…
I beat the pudding mix, coconut water, coconut oil (-tsp), almond milk, extract and cinnamon in a large glass bowl for a few mins until it was thick and pudding like. I then folded in half of a container of cool whip. Crunched up some chocolate graham crackers with the 1 tsp of coconut oil and a little sprinkle of water so they stick together when packing down the spring form pan. This is frozen so a little water won’t hurt it.
I padded the graham cracker mixture into the bottom of the spring form pan pretty thinly making sure to cover the seal so my mix didn’t leak in the freezer. I dumped the entire bowl of cheesecake mix into the pan and popped it in the freezer for a few hours.
This was surprisingly delicious.
Try it and tell me if you like it.
Nutritional info from MyFitness Pal provided above.