Strawberry Coconut Cheesecake Salad
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Wait… salad? really? The vegetables have vanished. Yeah, I had the same thought.

This is more akin to a cross between cream, a fruit salad (with only strawberries), and a no-bake strawberry cheesecake. hmmm.

But it’s acceptable because the word salad is in the title, right? No, I’m aware that statement won’t be accepted, but we can all dream.

Strawberry Coconut Cheesecake Salad It resembles a parfait but doesn’t require layers.

Strawberries (or any berry(s) of your choosing) that are ripe and luscious are covered in a very simple to prepare thick and creamy cheesecake cream. YUM!

The majority of recipes for this well-liked “salad” call for heavy whipping cream, marshmallows, pudding mix, and banana slices.

Anything made of cheesecake that is merely flavor-flavored dry pudding mix is inconceivable to me. When you can use the actual stuff, why use pudding mix?

Strawberry Coconut Cheesecake Salad
Strawberry Coconut Cheesecake Salad (Pinterest)

To add texture and more crunch, I decided to omit the bananas and substitute them with toasted coconut flakes and coconut shreds (or desiccated). A delicious treat for spring and summer in a bowl.

I created coconut whipped cream and used that in place of whipping cream to make this salad somewhat healthier (you may still use whipping cream if you choose).

Fortunately, I keep cans of coconut milk in my refrigerator for situations like this. Or for when I need a quick batch of chocolate mousse with only 3 ingredients, for instance.

After that, I used real cream cheese rather than a fake cream cheese mix from a box.

Then include it in your fruit! I’m done now! I do hope you like it!


1 can of full-fat coconut milk, chilled overnight 8 oz | 250 g softened cream cheese
1/3 cup sweetener or powdered sugar
1 kilogram | 2 pounds of sliced strawberries
14 cups desiccated or shredded coconut
14 cups lightly toasted coconut

Strawberry Coconut Cheesecake Salad
Strawberry Coconut Cheesecake Salad (Pinterest)


  1. Scoop out the thick cream that is sitting on top of the coconut juice or water after carefully opening the can of coconut milk. Discard the liquid that is still in the can after transferring the cream to a bowl. Make coconut cream thick by whipping it.
  2. Cream cheese and sugar should be combined in another big bowl and beat until smooth and creamy.
  3. Mix the sugar and cream cheese on low speed until fully blended, then fold in the coconut cream.
  4. Fold the coconut and strawberries into the cheesecake batter very gently. Add extra strawberry slices and coconut for decoration (optional). Serve right away.


*Inspired by The Recipe Critic, replace the coconut cream with 1/2 cup of heavy, thickened, or whipping cream