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Ingredients
1/2 recipe chocolate ganache
1/2 recipe caramel sauce
1/2 package shredded sweetened coconut, toasted
Directions
- Mix the toasted coconut with the caramel sauce.
- Spread the coconut caramel sauce on the top of the cheesecake, allowing some to drizzle down the sides. Drizzle chocolate ganache over the top. Alternately, place the chocolate ganache on first and then top with the coconut caramel topping and some flakes of toasted coconut.
- This recipe should be prepared just before consuming, because the coconut caramel sauce will crystallize when refrigerated.