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## 👩🍳 How to Make It
1. **Preheat oven** to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
2. **Make the crust**: In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Press mixture into the bottom of the pan. Bake for 10 minutes, then let cool.
3. **Prepare the filling**: Beat the softened cream cheese and sugar until smooth and creamy. Add the coconut milk and vanilla extract, and mix until well combined.
4. **Add eggs**: Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in shredded coconut.
5. **Bake the cheesecake**: Pour filling over the cooled crust. Place pan on a baking sheet and bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open—let the cheesecake cool in the oven for 1 hour to help prevent cracking.
6. **Chill**: Refrigerate for at least 4 hours, preferably overnight.
7. **Garnish and serve**: Top with toasted coconut, whipped cream, or your favorite tropical-inspired toppings.
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## 🌴 Tips for Success
* **Use room-temperature ingredients** for a smooth filling.
* **Don’t overmix** once the eggs are added—this helps prevent cracking.
* Want a stronger coconut flavor? Add a few drops of coconut extract.
* To toast coconut, bake in a dry skillet or oven at 350°F for 5–7 minutes, stirring frequently.
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## 💬 Final Thoughts
This **Coconut Cheesecake** is everything you love about traditional cheesecake—with a tropical vacation baked right in. Creamy, dreamy, and bursting with coconut goodness, it’s the kind of dessert that makes an ordinary day feel special.
Serve it at summer parties, spring brunches, or as a holiday treat with a twist. One slice is never enough—so you might want to make two!
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Would you like a printable recipe card or a Pinterest-friendly version of this article? I can also help format it for Instagram or email. Just let me know! 🥥🍰✨
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