Ingredients
Strawberry jelly
strawberries
150g
5.25oz
0.60cup
10tbsp
sugar
30g
1.05oz
2tbsp
cornstarch
5g
0.18oz
0.34tbsp
gelatin
5g
0.18oz
0.34tbsp
Coconut cookies
any cookies
70g
2.45oz
0.28cup
4.69tbsp
coconut flakes
25g
0.88oz
1.68tbsp
white chocolate
115g
4.03oz
0.46cup
7.71tbsp
Cheese layer
cream cheese
400g
14oz
1.60cup
26.80tbsp
whipping cream
130g
4.39fl oz
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
coconut flakes
25g
0.88oz
1.68tbsp
gelatin
12g
0.42oz
0.80tbsp
Method
Strawberry jelly
- Chop the strawberries, add sugar with starch, bring to a boil.
- Boil a little, and then addthe pre-soaked gelatin.
- Pour the jelly into silicone popsicle molds and put in the freezer.
Coconut cookies
- Grind the cookies. Add coconut flakes and melted chocolate.
- Spread evenly on parchment or a silicone mat, and place in the freezer or fridge.
Cheese layer
- Bring the cream, powdered sugar and coconut flakes to a boil.
- Remove from the heat, and add the pre-soaked gelatin.
- Combine hot cream and cream cheese, and beat with a blender.
- Pour the cheese mixture over the jelly.
- Put the cookie pieces on top, and place the cheesecakes in the freezer.
Assembly
- Remove completely frozen cheesecakes from the mold and cover with chocolate glaze. * For the glaze, combine 375g of chocolate and 90g of vegetable oil, nuts and sprinkles as desired. The temperature of the glaze must be 86F (30C).
- After you have covered the popsicles with glaze, put them in the fridge to defrost.
