Ingredients
1-1/2 cups sweetened shredded coconut3 tablespoons ground macadamia nuts or almonds3 tablespoons butter, melted1 envelope unflavored gelatin1/4 cup cold water3/4 cup sugar2 packages (8 ounces each) cream cheese, softened1/4 cup lime juice1 tablespoon grated lime zestGreen food coloring1-1/2 cups heavy whipping cream, whippedToasted coconut and additional whipped cream, optional
Preparation
In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight.
Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
