Ingredients
-
Crust
-
100 g Biscocho crumbs
-
30 g White sugar
-
45 g Butter unsalted melted
-
Filling
-
180 g Cream cheese softened
-
25 g White sugar
-
100 g Clara ole pineapple jam
-
2 pcs Eggs
-
15 g Cornstarch
-
75 g Coconut cream
Directions
Steps
|
1
Done
|
CrustMix all the ingredients and transfer into the baking pans. Press firmly. |
|
2
Done
|
Set aside. |
|
3
Done
|
FillingPreheat oven at 320F. Grease baking pans with shortening and set aside. |
|
4
Done
|
Transfer the cream cheese into a mixing bowl. Cream together with the sugar and Clara Ole Pineapple Jam at low speed. |
|
5
Done
|
Add the eggs one at a time. Make sure to scrape the sides of the bowl. |
|
6
Done
|
Add in cornstarch and coconut cream. |
|
7
Done
|
Pour pineapple cream mixture into baked biscocho crusts. |
|
8
Done
|
Bake for 30 minutes with baine marie. |
|
9
Done
|
Cool down completely then freeze overnight to set. |
|
10
Done
|
Unmold and top with flaked coconut and biscocho crumbs (optional) |
|
11
Done
|
Serve chilled. |
