For the Lime and Coconut Cheesecake:

Using the Carte D'Or Panna Cotta to set and sweeten this dessert. A twist on the residents favourite in Mealmore's Tasting session. 



  1. For the Lime and Coconut Cheesecake:

    • Blend the ginger biscuits into a fine crumb, stir in the melted butter. Press the mix into a spring form mould then
    • place in the fridge until set.
    • Place the coconut milk and lime zest in a pan and bring to the boil.
    • Remove from the heat and whisk in theCarte D’OrPanna Cotta mix and allow to dissolve.
    • Pass the mix into a mixing bowl then whisk in the cream cheese until smooth.
    • Pour the mix onto the prepared biscuit base and refrigerate to set.
    • Remove from the refrigerator, grate fresh lime zest over the top followed by the toasted coconut flakes.