English | Español

Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started


Coconut-Pomegranate Cheesecake by Ingrid Hoffman

Recipe Reviews |Rate this Recipe| 4 Saves

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 servings


Original reipce makes 2 dozen Change Servings

Add To Shopping ListAdded To Shopping List Check AllUncheck All


Preheat the oven to 350ºF. Lightly spray a 9-inch springform pan with nonstick spray.

To make the crust, combine 1 cup coconut, the cookies, butter, and sugar in a food processor and pulse until finely ground. Press the crumb mixture evenly onto the bottom and halfway up the sides of the pan. Bake until the crust is set, about 8 minutes. Transfer to a rack to cool. Reduce the oven temperature to 325ºF.

To make the filling, with an electric mixer on medium speed, beat the cream cheese in a large bowl until very smooth, about 3 minutes. With the mixer on low speed, beat in the sweetened condensed milk and the coconut milk. Beat in the eggs, one at a time, the lemon juice, and vanilla until combined.

Pour the filling evenly into the crust. Bake until the edges are set and the center jiggles slightly, about 1 hour 20 minutes. Immediately run a small knife around the edge of the cake to loosen from the pan. Cool in the pan on a rack 30 minutes. Cover and refrigerate until completely chilled, at least 6 hours or overnight.

Meanwhile, to make the sauce, combine the pomegranate juice and 1/2 cup of the pomegranate arils in a medium saucepan and bring to a boil. Reduce the heat and simmer until the mixture is slightly reduced, about 12 minutes. Add the cornstarch, stirring constantly, and cook until the sauce begins to thicken, about 1 minute. Cool to room temperature.

To serve, remove the sides of the pan. Spoon the sauce over the top of the cake, letting it drip down the sides. Sprinkle the remaining 1/2 cup coconut and 1/4 cup pomegranate arils over top.

{{item.StarRating}} {{item.Count}}


View More Back to Top
    No reviews have been found. Be the first to rate and review this recipe!

Rate this Recipe

Select a rating (required)

Please select a rating

What do you think about this recipe? (required)

Thank you!

Thank you for submitting your review!