Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper.
Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Stir together coconut, graham crumbs and butter. Press onto bottom of prepared pan. Chill 15 minutes.
Meanwhile, place sugar and lime zest in food processor; pulse on and off until well mixed. Add cream cheese and process until smooth. Add avocado and lime juice; process until completely smooth.
Pour cream cheese mixture over crust and smooth top. Cover. Chill 6 hours or until set.
Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate; mound berries on top. Garnish with lime slices and fresh mint, if desired.
1/4 cup (50 mL) shelled unsalted pistachios, toasted and chopped
instructions
Whisk milk and pistachio spread in medium saucepan. Heat over medium heat, stirring, just until starting to boil.
Meanwhile, whisk together egg yolks, sugar, cornstarch, salt and vanilla in heatproof bowl until you have a smooth paste.
Gradually whisk half of the hot milk mixture into the paste, then pour entire mixture back into saucepan.
Return saucepan to stovetop over medium heat and cook, whisking constantly, 2 to 3 minutes or until mixture begins to bubble. Continue cooking and whisking for 1 minute longer. Remove from heat and whisk vigorously for 20 seconds.
Strain through fine mesh sieve into clean heatproof bowl.
Place plastic wrap directly on surface. Refrigerate until cold, at least 1 hour.
Whip cream in cold bowl with electric beaters until medium peaks form. Gently fold half of the whipped cream into pudding until just combined.
Divide pudding evenly among 8 serving dishes.
Top each with a dollop of remaining whipped cream. Sprinkle with pistachios.
Last-minute Holiday Hosting Dessert Recipes
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