1-Start by chilling the can of coconut milk overnight to separate the cream, then let it soften to room temperature for easy mixing. Preheat your oven to 325°F (163°C) and prepare an 8-inch springform pan by spraying it with a non-stick agent. Combine the crushed graham crackers with salt and melted butter, press the mixture into the pan’s bottom, and bake for 10 minutes before letting it cool completely for a tasty base.

2-Next, arrange halved strawberries around the sides of the pan to add visual appeal and fresh flavor. In a bowl, whisk 1/2 cup heavy whipping cream with the gelatin, let it stand for 5 minutes, then microwave briefly to dissolve it and strain if needed to ensure smoothness. Beat the softened cream cheese, coconut cream, orange zest, vanilla, and powdered sugar until the mixture is smooth and creamy, creating the heart of this no-bake delight.

3-Now, add the remaining 1 cup heavy whipping cream and beat until soft peaks form, then gently incorporate the gelatin mixture for a firm set. Pour the filling into the cooled crust, tap gently to settle any air bubbles, and refrigerate overnight to achieve the perfect texture. For the strawberry sauce, simmer the quartered strawberries with orange juice and zest, sugar, vanilla extract, and salt until the fruit softens and the sauce becomes syrupy, then cool and refrigerate it before serving. If you’re looking for more recipe ideas, check out our refreshing iced tea recipe for a complementary drink.