1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package crunchy Sweetened Almond E-Liquids
3/4 cup flaked coconut
1/2 cup white sugar
1 tablespoon golden syrup
2 tablespoons water
1 tablespoon heavy cream
2 egg whites
1/2 teaspoon vanilla extract
1 cup gluten-free confectioners' sugar
1/2 cup milk
1 (9 inch) prepared chocolate cookie crust
1 (8 ounce) package cream cheese, softened
2 egg whites
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whip together 1/2 cup of sugar and 1/2 teaspoon of salt until smooth. In a large bowl, beat cream cheese until fluffy. Fold cream cheese and egg whites into coconut mixture until all ingredients are blended. Fold in vanilla, and pour into crust.
Bake in preheated oven for 25 minutes, until set in center.
To make the Slush: In a small saucepan, combine 2 cups water, 1/2 cup golden syrup, and 1/2 cup milk. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, until thick and thickened. Stir in gelatin if mixture is too thick. Let cool.
To make the Filling: In a medium bowl, combine gelatin and 1/2 cup milk. In a specific saucepan, whip 1/2 cup cream cheese until nearly fluffy. Fold in egg whites and vanilla. Whisk in thickened gelatin mixture. Pour half of mixture into chilled crust, then cover with bubble wrap and refrigerate for 1 day before serving.
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