Wait… salad? Really? Where are the vegetables? Yep, that was my exact reaction too. This one sits somewhere between a no bake strawberry cheesecake, a fruit salad (okay, mostly strawberries), and a big bowl of cream. Not exactly what you picture when you hear the word salad, but we can all agree that sometimes the name just makes things feel more acceptable. Or at least more fun.
This Strawberry Coconut Cheesecake Salad is basically dessert pretending to be a side dish, and I am absolutely on board with that. Juicy strawberries get tossed in a thick, creamy cheesecake mixture with a hint of coconut, giving you all the flavors of a strawberry coconut cheesecake without any baking or fuss. It is like a relaxed parfait with no layering required and no rules attached. For an unexpected sweet-and-savory moment, serve this strawberry coconut recipe alongside something hearty like French Onion Chicken Casserole and turn an ordinary meal into a cozy, slightly indulgent feast.
- What Makes This Recipe So Good
- What Goes Into Strawberry Coconut Cheesecake Salad
- How To Make Strawberry Coconut Cheesecake Salad
- Tips For Making Strawberry Coconut Cheesecake Salad
- Recipe FAQ’s
- Strawberry Coconut Cheesecake Salad Recipe
What Makes This Recipe So Good
This Strawberry Coconut Cheesecake Salad works because it delivers full cheesecake flavor without any baking, chilling, or complicated steps. The creamy base coats every piece of fruit instead of sinking or separating, so each spoonful tastes rich and balanced rather than overly sweet. It is the kind of cheesecake salad that feels indulgent but still light enough to serve after a meal.
What really sets this strawberry coconut recipe apart is how well the flavors stay defined. The strawberries stay juicy, the coconut adds gentle texture, and the cheesecake mixture stays thick instead of runny. It comes together in minutes, holds its shape well, and still tastes fresh even after sitting in the fridge, which makes it perfect for gatherings, potlucks, or make-ahead desserts.
What Goes Into Strawberry Coconut Cheesecake Salad
You only need a handful of simple ingredients to bring this Strawberry Coconut Cheesecake Salad together.
- Full Fat Coconut Milk: Refrigerating it overnight allows the cream to separate, giving you a rich, whip-worthy base that adds subtle coconut flavor without thinning the cheesecake mixture.
- Cream Cheese: Softened cream cheese forms the backbone of the cheesecake salad, creating that signature tangy, smooth texture that coats the fruit instead of sliding off.
- Strawberries: Fresh, ripe strawberries bring natural sweetness and juiciness, balancing the richness of the cheesecake base and keeping the dessert light and refreshing.
- Coconut: A mix of desiccated and toasted coconut adds texture and depth, with toasted coconut giving a slightly nutty contrast to the creamy strawberry coconut mixture.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Strawberry Coconut Cheesecake Salad
- Chill: Carefully open the chilled can of coconut milk and scoop out only the thick cream from the top, leaving the liquid behind. Transfer to a mixing bowl.
- Whip The Coconut Cream: Beat the coconut cream until thick, smooth, and airy, similar to softly whipped cream. Set aside while you prepare the cheesecake base.
- Mix The Cheesecake Base: In a separate large bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy with no lumps.
- Combine Cream And Cheesecake: Gently fold the whipped coconut cream into the cream cheese mixture, then beat briefly on low speed just until fully combined and silky.
- Fold In The Fruit: Lightly fold the sliced strawberries and desiccated coconut into the cheesecake mixture, taking care not to crush the fruit.
- Finish: Transfer to a serving bowl and decorate with toasted coconut and extra strawberry slices if desired. Serve immediately or chill briefly before serving.
This Strawberry Coconut Cheesecake Salad pairs beautifully with savory, comfort-style mains that balance its creamy sweetness. Dishes like Creamy Dijon Chicken or Creamy Tuscan Chicken offer rich, hearty flavors that make this cheesecake salad feel like a natural dessert finish rather than an afterthought.
If you’re serving it as part of a lighter spread or brunch-style meal, something simple and savory like Garlic Green Beans with Parmesan works well to keep the overall menu balanced. The contrast between fresh strawberries, creamy coconut cheesecake, and salty, garlicky sides makes the meal feel intentional and satisfying without being too heavy.
Tips For Making Strawberry Coconut Cheesecake Salad
- Do not skip chilling the coconut milk overnight. I know it is tempting to rush this step, but it really does make all the difference. Cold coconut milk gives you thick, scoopable cream instead of a soupy mess.
- Whip the coconut cream first and give it some air. I like to take an extra minute here so the cheesecake salad stays light and fluffy instead of heavy and dense.
- Let the cream cheese fully soften before mixing. If it still feels cool to the touch, wait a bit longer. Smooth cream cheese now saves you from chasing lumps later.
- Fold the strawberries in gently. I always switch to a spatula at this point and stop as soon as everything looks coated. Too much mixing pulls out juice and thins the cream.
This usually happens if the coconut milk was not chilled long enough or if the strawberries released too much juice. Make sure the coconut cream is fully set and fold the fruit in gently.
This usually means the coconut milk was not cold enough or the brand had a lower fat content. Refrigerate overnight and avoid shaking the can before opening.
This usually means it needs a little more sweetness or salt balance. A small pinch of salt or an extra tablespoon of powdered sugar can help bring the flavors forward.
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IngredientsUSMetric1x2x3x
- ▢ 1 full fat coconut milk can, refrigerated overnight
- ▢ 8 oz cream cheese softened
- ▢ 1/3 cup powdered sugar or sweetener
- ▢ 2 lbs strawberries sliced
- ▢ 1/4 cup desiccated coconut or shredded
- ▢ 1/4 cup toasted coconut
Instructions
- Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid/water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
- In another large bowl, beat together cream cheese and sugar until smooth and creamy.
- Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
- Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry Coconut Cheesecake Salad
Ingredients
- 1 full fat coconut milk can, refrigerated overnight
- 8 oz cream cheese softened
- 1/3 cup powdered sugar or sweetener
- 2 lbs strawberries sliced
- 1/4 cup desiccated coconut or shredded
- 1/4 cup toasted coconut
Instructions
- Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid/water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
- In another large bowl, beat together cream cheese and sugar until smooth and creamy.
- Fold the coconut cream into the cream cheese; add the sugar and beat on low speed unit well combined.
- Lightly fold the strawberries and coconut into the cheesecake mixture. Decorate with extra strawberry slices (optional), and coconut. Serve immediately.
Notes
Nutrition
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