Raw Coconut & Turmeric Cheesecake Pots

This recipe came about quiet by accident really. I love turmeric lattes and I thought it could be a good base recipe for a yummy dessert. If you want a more intense flavour, you can gently warm the coconut milk with the spices and honey and then blend this mixture with the other ingredients. But if you wish to keep it raw (and quick!) you can simply blend everything together and allow to set. Either way- it’s a sweet, creamy and delicious dessert with all the added benefits from the turmeric and spices.


  • 1 Cup of soaked cashews
  • ½ cup and 2 tablespoons of coconut milk
  • 1 large ripe banana
  • 2 teaspoons of honey
  • ½ teaspoon of turmeric
  • ½ teaspoon of cinnamon
  • ½ teaspoon of ginger
  • a pinch of salt
  • 1 tablespoon of coconut oil

Soak the cashews for at least two hours and then drain and rinse well.

Add everything to your blender except the coconut oil and blend on high until smooth and creamy. Add the coconut oil and blend again to combine but do not over blend.

Pour the mixture into two glass jars and top with coconut, almonds, dried pineapple or anything else you have on hand!

Refrigerate for at least 2 hours and enjoy cold. These will keep a few days in the fridge in airtight jars.