Heavenly Hawaiian Brunch Sweet: Paleo Coconut Mango Cheesecake

Allergens

Tree Nuts, Coconut

Ingredients

• 1 1/2 cups raw almonds 1/2 cup coconut flour 1/4 cup coconut oil, melted 3 tablespoons honey 2 cups full
• fat coconut milk 1 cup canned unsweetened mango puree 1/2 cup honey 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon sea salt Zest of 1 lime

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch springform pan and set aside.
2. In a food processor, pulse almonds until they resemble coarse crumbs. Add coconut flour, melted coconut oil, and honey, and process until well combined. Press this mixture into the bottom of the prepared pan, and set aside.
3. In a large bowl, whisk together coconut milk, mango puree, 1/2 cup honey, vanilla extract, cinnamon, salt, and lime zest until fully incorporated. Pour this mixture over the crust in the springform pan.
4. Place the pan on a baking sheet and bake for 45 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight to set.

Chef’s Insight

To enhance the tropical vibe, serve this cheesecake with a side of fresh fruit salad.

Notes

Be sure to use full-fat coconut milk for the creamiest result.