Prepare the crust as directed on the package (with the 5 Tbsp. butter and 2 Tbsp. sugar). Distribute between the 12 baking cups, pressing on the bottom (is easier to line the baking cups in muffin pans).
Melt the milk chocolate with 1 Tbsp. butter (30 seconds on microwave on medium). Mix the butter and chocolate until completed melted. Set aside.
Mix the cheesecake powder with 1 1/2 cups of coconut milk. Beat with hand mixer for 3 minutes on medium speed. Take 2 Tbsp. of cheesecake mixture and add to the melted chocolate mixing well. Divide between the baking cups. Set aside.
On the cheesecake mixture, add the shredded coconut (leaving a little bit for garnishing), beating until well mixed. Add to the baking cups.
Put in freezer for 2 hours until firm. Garnish with remaining coconut flakes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.