Wait…salad? Really? Where are the vegetables? Yeah, that’s what I thought too. This is more like a cross between a no bake strawberry cheesecake; a fruit salad (um, with only strawberries); and cream. Hmmm. But the fact that it has the word salad in the title makes it acceptable, right? No, I know I can’t get away with that statement but we can all dream.
Strawberry Coconut Cheesecake Salad… It’s similar to a parfait but with no layering necessary! Ripe and juicy strawberries (or any berry/ies of your choice) smothered with an easy to make thick and creamy cheesecake cream! YUM!
Most recipes for this popular ‘salad’ call for pudding mixes, marshmallows, heavy whipped cream and mixing banana slices through it. I can’t imagine a cheesecake anything made up of only flavoured dry pudding mix. I mean, why use pudding mix when you can use the real thing?
I chose to leave out the bananas and replaced them with toasted coconut flakes and shredded (or desiccated) coconut to add texture and extra crunch! A spring/summer taste sensation in a bowl.
To healthify-ish this salad, I made coconut whipped cream and used that instead of whipping cream (but you can use whipping cream if you don’t like coconut cream)…… As it happens, I have cans of coconut milk living in my refrigerator for emergencies such as this one. Or for when I need a quick batch of 3-ingredient chocolate mousse…..for example.
….. and then, I used real cream cheese instead of a box mix of pretend cream cheese.
Then mix it through your berries! That’s it! I hope you enjoy it!
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Strawberry Coconut Cheesecake Salad
Ingredients
- 1 full fat coconut milk can, refrigerated overnight
- 8 oz cream cheese softened
- ⅓ cup powdered sugar or sweetener
- 2 lbs strawberries sliced
- ¼ cup desiccated coconut or shredded
- ¼ cup toasted coconut
Instructions
- Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid/water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
- In another large bowl, beat together cream cheese and sugar until smooth and creamy.
- Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
- Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.
Notes
Nutrition
Judy says
Any other thoughts on what would be good to add if my family doesn’t like coconut?
Susan says
Does this have to served immediately? I was going to prepare it early in the day and serve after dinner for my Bunco gals.
Gayatri Mantra says
This sounds so delicious!
Anne says
Is there a print option for the recipe or am I overlooking it?
Karina says
Hi Anne. Yes I’m seeing it under the image under the SAVE button 🙂
Robby says
I’m really looking forward to making this recipe!
How much sugar are you adding at each step? You recommend adding sugar with the cream cheese, and again once combined with the coconut whipped cream. Do you add sugar when you are whipping the coconut cream, too? Thanks!!
Karina says
Hi Robby! No extra sugar got the whipped cream! I’m sorry I should have clarified that in the steps. Just sugar goes into the cream cheese and the coconut cream is whipped as normal (without the addition of sugar) ?
Bethany @ athletic avocado says
This is such an amazing idea! I love cheesecake as much as I love fruit salad! Together, it sounds incredible!