I like coconut, but it’s not my go-to dessert because of my love for chocolate, and how it has a tendency for people to either love it or hate it. But, I promise to use more coconut in the future, thanks to this amazing cream cheese coconut frosting.
Option One: Get yourself this pretty awesome cookbook: Williams Sonoma Dessert A Day (365 Recipes!) Go to the pages at the very back, just before the index. Find the Coconut Cream Cheese Frosting recipe. Yea!
Option Two: Figure it out on your own. It’s cream cheese, butter, sugar, vanilla, and toasted coconut. Sounds pretty easy, huh? If you don’t have the book, just wing it. Use the coconut in the frosting, and save some for the decoration on top as well.
So if it’s so easy, what’s my post about? Here are my tips:
Toast the coconut on a baking sheet in a 350 degree oven. Stir often. Confession: I didn’t toast the coconut enough to make it really brown. Now I see that was my error. Learn from my mistakes and keep stirring and toasting until most pieces are golden brown.
Try to put this frosting on everything you can.
This inspired me to try it on brownies, cookies, french toast, as a filling in crescent roll turnovers… so many delicious options. I can’t believe it took me this long to try a coconut cream cheese dessert, but I’m glad I’ve found it.
Not everything I make needs to take hours. If you need a quick pie, that really is (mostly) homemade, here’s a great one. Best of all, it’s done in about 45 minutes.
Mocha Cream Cheese Pie (adapted from a recipe on Cooks.com)
2 – 8oz blocks cream cheese, softened/room temp
.5 cup sugar
.5 tablespoon of vanilla
4 oz of semi-sweet chocolate (chocolate chips or broken chocolate bar, such as Ghirardelli’s baking bars)
3 tablespoons strong coffee
1 Chocolate Cookie Crust (I used Oreo, of course)
Whipped topping and chocolate chips for garnish
Preheat oven to 350 degrees. Prep the 3 tablespoons strong coffee. I think the instant coffee packets are SUPER convenient, because you can mix them with half the water to make it extra strong, and they mix fine with just hot tap water. Too easy!
In a small bowl, combine the chocolate chips (or broken pieces of chocolate) with 3 tablespoons of coffee. Microwave to melt (if your microwave has a “melt” setting), otherwise use no more than 50% power to melt. (Note: you can also use the double-boiler method, but I was all about “quickness” in this recipe). Pouring the hot coffee over the chocolate helps start the melting process, but stop and mix halfway through to make sure it doesn’t burn!
Set melted coffee/chocolate aside. Using an electric mixer, beat cream cheese and sugar until well blended.
Mix in, at medium speed, eggs and vanilla until smooth
Add the melted coffee/chocolate mix and beat just until blended
Pour into the cookie crust, and smooth to an even layer
Bake in preheated oven for 40 minutes
That’s it! Cool on a wire rack then store in the refrigerator. Serve chilled, with whipped topping and chocolate chip garnish.
This recipe is considered a hit in my book, as my husband actually said “it’s really, really good”.