Keto Cheesecake with Macadamia Nut Crust
Pineapple Upside Down Cheesecake (Recipe Included)
What’s happening everyone, today we are diving into one of my favorite combinations, pineapple upside down cake and a delicious pineapple cheesecake forming no other than the ultimate pineapple upside down cheesecake. This recipe is a must try! I hope you enjoy the video. Be sure to comment, like, and share. Hope to see you all in my next video.
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Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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Grilled Macadamia Crusted Pineapple with Coconut Cream
Grilled Macadamia Crusted Pineapple with Coconut Cream
Ingredients
FOR THE PINEAPPLE:
12 Pineapple Rings
5-½ Tablespoons Coconut Sugar, Divided
1-¼ cup Dry Roasted Macadamia Nut Pieces
2 Large Egg Whites
Coconut Oil, Melted (for Grilling)
FOR THE COCONUT CREAM:
13 ounces, weight Canned Full-fat Coconut Milk, Chilled At Least 24 Hours
2 Tablespoons Honey
Mint, For Garnish
Description
Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly summer dessert!
Preparation Instructions
Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple. If you want to do this, do step 7 first.
1. Rub your grill generously with coconut oil and preheat to medium/high heat.
2. Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
3. Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place grilled pineapple on a plate and set aside. Turn your grill down to medium heat.
4. While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
5. Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
6. Brush a little more coconut oil on the grill and place the pineapple back on it. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let them cool while you make the coconut cream.
7. Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
8. Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 ½ tablespoons) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
9. Garnish with mint, if desired, and devour immediately!
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No Bake Pineapple Cheesecake |Mousse
#NoBakePineappleCheesecake#HomemadeFood#Baking
You’ll never go wrong to this tropical cheesecake. It’s fruity, creamy, refreshing and scrumptious dessert. Though I must admit dealing with gelatins is a little bit frustrating. But it works out! It is easy to make yet you need longer waiting hours to let it set. Take note: it’s not firm as the regular cheesecake.
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Disclaimer:
I am not a chef neither went to a culinary school;
Cooking homemade food for my family and friends my way.
Pineapple Cheesecake
???? Pineapple ???? cheesecake ????
9inch flan style cheesecake with layers of a base, pineapple ???? cheesecake, fresh cream, crumbled coconut biscuits and fresh mint leaves
Personalised with a farewell message to a boss from his employees...