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Description
Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups ginger snap cookies (broken in half)
- 2/3 cup shredded coconut
- 1/4 cup butter (melted, plus extra for greasing)
- 13 oz. cream cheese (softened)
- 3 large eggs
- 13.5 oz. coconut cream (chilled)
- 1/2 cup superfine sugar
- 2 tsp. ground ginger
- 3 Tbsp. candied ginger (chopped into a small dice)
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Directions
- Preheat oven 300°F. Line the base of an 8-inch spring-form pan with parchment paper. Grease the sides with a small amount of melted butter.
- Attach multipurpose blade to KitchenAid® 7-Cup Food Processor. Add ginger snaps and process on high until cookies are finely crushed. Add coconut and process until well mixed. With processor running on low, pour melted butter through feed tube and process until well combined.
- Transfer mixture to prepared pan and press down with a spoon or bottom of a glass to cover bottom and sides evenly. Refrigerate for 30 minutes.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium240mg10% |
| Potassium280mg8% |
| Protein7g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars14g |
| Vitamin A20% |
| Vitamin C4% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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