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This recipe is wheat free. It is easy to make and the mixture of rich coconut and fresh lemon is delicious. It has been served at our food fayres and is regularly served at Pogo Cafe in Hackney, London.

Lemon and Coconut Cheesecake

base
4 oz (115g) marg
1 tbsp golden syrup
8 oz (225g) rolled oats

topping
1 lb 2 oz (500g) tofu
5 oz (140g) marg
1 block coconut cream
6 fl oz (170 ml) coconut milk
6 oz (170g) sugar
juice of 1-2 lemons

decoration
desiccated coconut
grated lemon rind (lemon should be organic or unwaxed)

1. Start by making the base; place the marg. and golden syrup in a pan over a low heat. Once the margarine has melted take off the heat and stir in the oats thoroughly. Press down well into a large flan dish and place in the fridge.

2. To make the topping, chop the tofu and coconut cream fairly small and place into a blender with the margarine, coconut milk, sugar and juice of one of the lemons. Blend until smooth. Taste and add more lemon juice if needed.

3. Place the topping into the flan dish on top of the base, smooth down and decorate with desiccated coconut and lemon rind. Chill for a few hours until set.