Cheesecake is a delicious dessert and thanks to jello, simple to make. Many times there is a word or phrase used in the ingredients or directions that is unfamiliar. When it is looked up, the description is often a surprise. We learn something to share with others, and make our recipes turn out better.
Desiccated coconut is one of those terms. The coconut is shredded and flaked. Next, as much moisture as possible is removed. Sometimes the coconut is taken past flakes, to a powdery substance. There is unsweetened and sweetened desiccated coconut.
When you find a recipe that uses desiccated coconut, look to see if it specifies sweetened or unsweetened. It is important to keep the balance of flavor in your recipe. Too much or too little sugary additives can throw the taste off. If the recipe does not indicate what is needed, take a look at the other ingredients. If there are a lot of sugary tastes in other ingredients, select the unsweetened variety. When it looks like the coconut is the only source of sweetening, use the sweetened type.
Desiccated coconut swells somewhat when it comes in contact with moisture. It needs to be stored in a tightly-sealed container, away from humidity. When used in a recipe, it will swell. Coconut flakes and shreds will get larger when put in brownie, cookie, or cake batter. If the powdered type is used, there is less increase in size.
If the recipe calls for desiccated coconut, but you are unable to find it, use sweetened or unsweetened dried coconut, according to what is called for in the recipe. Dried coconut has higher moisture content. Measure out a little less than the amount in the recipe. For instance, remove a tablespoon of flaked coconut from the cup requested when measuring. That should account for the moisture already in the dried coconut.
Simple Lemony Jello Cheesecake
Like most cheesecake recipes, this one uses a springform pan. Family and visitors will be impressed with the lovely dessert you have prepared.
What You Need:
1 1/2 cups coconut cookies, crushed 1/2 cup unsweetened desiccated coconut 1/2 cup melted butter 1 package lemon jello 1/2 cup lemon juice 2 teaspoons grated lemon rind 1 can sweetened condensed milk 1/2 cup boiling water 1 teaspoon vanilla 1/2 cup softened cream cheese
How To Make It:
In a medium mixing bowl, combine the crushed cookies, melted butter, and coconut. Put it in a 9 inch springboard pan. Press on the bottom and sides. Chill.
Put the lemon jello into a large mixing bowl. Add the boiling water and stir, dissolving jello crystals. Add the lemon juice and rind, mixing well. Cool.
In a medium mixing bowl, beat the vanilla and condensed milk until thick.
Combine the softened cream cheese and condensed milk mixture with the jello mixture. Thoroughly blend the ingredients, and pour them into the prepared crust. Chill until firm (about 4 hours).
Sprinkle lemon rind across the top for garnish, if desired.
Serves 8
This is a kid-friendly recipe. An older child or adult should handle the boiling water part. Kids will particularly enjoy pressing the cookie mixture in the springboard pan. Everyone will enjoy eating the finished recipe.
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