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Ingredients
- Garnish:
- 1 (11.3oz) package pecan shortbread cookies, such as pecan sandies
- 6 tbsp. unsalted butter, melted
- 1 (8oz) package cream cheese, softened.
- 1 (8oz) container mascarpone cheese
- 2/3 cup sour cream
- 1/4 cup plus 4 tbsp. cream of coconut, such as coco lopez
- 1/4 cup sugar
- 1/4 cup sweetened flaked coconut, toasted, plus extra for optional topping
- 2 tsp vanilla extract
- 1/2 tsp lemon zest
- pecans for garnish
- sweetened flaked coconut, toasted, and chopped pecans
Preparation
Step 1
preheat oven to 350. in the bowl of a processor, pulse cookies into fine crumbs. in a medium bowl, stir together cookie crumbs and melted butter. using the bottom of a measuring cup, press mixture into bottom and up sides of a 9 inch removable bottom tart pan.
bake until light golden brown, approx. 12 mins. let cool completely on a wire rack.
in a medium bowl, beat cream cheese, mascarpone, sour cream, cream of coconut, and sugar at medium-high speed with an electric mixer until smooth. add coconut, vanilla and zest, beating until combined. spoon mixture into prepared crust.
cover and refrigerate at least 3 hours and up to 3 days. garnish with pecans and coconut before serving, if desired.