1½ cups gluten-free graham cracker crumbs*
5 tablespoons butter, melted
1½ cups cooked Arborio (prepared with water)
1 (15 oz.) can sweetened coconut milk
1½ cups cooked mashed sweet potato mixed with 1 tablespoon cream
3 (8 oz.) packages cream cheese
¾ cup sugar
4 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup flaked coconut
Additional flaked coconut, toasted
Butter a 10-inch spring form pan. Combine crust ingredients and press in bottom and partially up sides of pan.
Cover and refrigerate for 30 minutes.
Preheat oven to 350o F.
Using a food processor, purée cooked Arborio, sweetened coconut milk and sweet potato.
Using an electric mixture, combine cream cheese and sugar until smooth.
Beat in eggs one at a time.
Add coconut milk mixture, lemon juice and vanilla; beat until smooth.
Stir in flaked coconut.
Pour into prepared pan.
Place pan on baking sheet and bake until filling is set, about 1 hour and 20 minutes.
Remove from oven; cool slightly. Cover and refrigerate overnight or up to 3 days.
Run knife around edge to loosen; remove pan sides. Place on cake plate and sprinkle with toasted coconut.
*regular graham cracker crumbs can be used
Yield: 10 servings
Preparation: 20 minutes
Cooking time: 1 hour, 20 minutes