Silky chocolate, toasty pecans and tropical coconut all sit on a crunchy graham crust. What's really magical is that these bars don't disappear even faster.
Ripe fruit and toasted coconut top this iconic graham-cracker-and-creamy-pudding dessert for a fresh take on a classic. And it's just as delicious now as it always was.
Maybe your choice of latitude isn't as hot and sultry as it could be. Get a taste of the tropics in your cheesecake, with a baked coconut flake crust and zesty lime filling.
Note: I prefer using Carnaroli rice for its slightly longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano. About the author: J. Kenji Lopez-Alt is the Chief Creative...
