Crystal Pineapple Coconut Cheesecake Bombs withTropical Core

Ingredients

For the Coconut Cheesecake:

8 oz cream cheese, softened

1/4 cup cream of coconut

1/3 cup powdered sugar

1/2 cup heavy cream, whipped to soft peaks

3 sheets gelatin, bloomed in cold water

For the Tropical Core:

1/2 cup fresh pineapple, finely diced

1/4 cup mango puree

1 tbsp lime juice

2 sheets gelatin, bloomed

For the Crystal Glass Glaze:

1 1/2 cups white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

4 sheets gelatin, bloomed

1 tsp clear iridescent luster dust

For Garnish:

1 tbsp toasted shredded coconut

1 small wedge of fresh pineapple

Directions

Simmer the diced pineapple, mango puree, and lime juice

in a small saucepan for 5 minutes; stir in 2 sheets of

bloomed gelatin and freeze in mini-sphere molds until

solid.

Beat the cream cheese, cream of coconut, and powdered

sugar until smooth and creamy.

Melt the 3 sheets of bloomed gelatin and whisk into the

cheesecake mixture, then gently fold in the whipped

cream.

Fill large semi-sphere silicone molds halfway with the

coconut cheesecake mixture.

Press a frozen tropical core into the center of each mold

and cover with the remaining cheesecake.

Freeze the molds for at least 8 hours until completely

firm.

Bring water, sugar, and condensed milk to a boil; remove

from heat and whisk in the 4 sheets of bloomed gelatin

and white chocolate chips until smooth.

Stir in the iridescent luster dust and allow the glaze to

cool to 90°F.

Unmold the frozen bombs and place them on a wire rack.

Pour the crystal glaze over each bomb, letting it coat the

sides completely.

Garnish with toasted coconut and a pineapple wedge

before serving.