Coconut oil helps firm the mixture up in the fridge, just like it does for a cheesecake, and then to firm it up even more you stick the cheese in the freezer for a short period before frying.
Not exact matches
You'll have to do a bit of experimenting if you need to leave out the
coconut oil / butter, since it is used to
help firm up the cake layers.
The
coconut oil helps the cheese to be a bit more
firm when chilled, but if you follow the directions closely the cheese will still be quite
firm using another type of
oil.
Do not forget the
coconut oil or
coconut butter because that is the ingredient that will
help make the frosting nice and
firm.
I'm not sure if you could make this into a dairy - free pimento cheese ball — maybe if you added some
coconut oil to
help it
firm up.
I use a sweetener like monk fruit and / or stevia instead of maple syrup, then add half cup of
coconut oil and half a cup of cocoa butter to
help it
firm up as it cools.