Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
We love this recipe! I just made it tonight. I toasted the coconut and the pecans, plus added some ground ginger to the crust.
I had never tried this recipe before, and chose it because I lived in Hawaii for 7 years. I was pleased that cheesecake didn't "collapse" after I took it out of the oven to cool. I served it f...
So good!! Made it for my dad's birthday. He LOVED it. It didn't seem so soupy to me, probably because I baked it a bit longer. I added coconut milk instead of regular milk. I will definitely mak...
Tasted great. Only problem I didn't like the way it baked. . I'm future ill alter recipe to not be quite as soupy.