Brownie-Bottom Coconut Cream Cheesecake – imagine coconut cream pie in cheesecake form with a brownie crust! Top this with some chocolate syrup and Brownie-Bottom Coconut Cream Cheesecake is like the ultimate Mounds Bar.
One of the things I miss about Cambodia is fresh coconut milk. Because coconuts abound in Cambodia, you buy them in an open air market. You hold your nose as you shuffle past the raw meat and fish until you find the guy with the coconut milk machine. They slice the coconuts in half in front of you and puree the meat and milk together to make a wonderful, flavorful, rich, liquid.
Cambodians use most of their coconut milk for curries. They do have a sticky rice dessert made with coconut milk. They also have a banana tapioca pudding dessert made with coconut milk. I’m not sure if their bean curd desserts have coconut milk. When it comes to dessert, I draw the line on beans….
I was perusing drink mixes for an upcoming contest and saw “Cream of Coconut”. I couldn’t resist buying some to try. It’s coconut milk, thickeners and sugar so not something you’d ever use in a main course but it’s great for desserts. I thought why not try it in a cheesecake?
Since it’s the holidays, I also added some coconut flavored rum. The coconut rum adds coconut flavor without adding sweetness. If you use too much of the Cream of Coconut, you’ll have a very sweet cheesecake but I couldn’t quite get enough flavor with just Cream of Coconut. If you don’t like alcohol, you can replace the coconut rum with unsweetened coconut milk.
Whipped cream folded into the cream cheese makes this Brownie-Bottom Coconut Cream Cheesecake light like coconut cream pie. The added layer of coconut-flavored whipped cream on top gives the cheesecake a little more height and adds just a bit more coconut flavor. Top it with toasted coconut and then drizzle with chocolate sauce for an amazing dessert! I made Santa Barbara Chocolate’s amazing chocolate sauce but you could use your favorite ice-cream topping if you’re pressed for time.