Ingredients :
FOR THE COCONUT CHEESECAKE CRUST:
150 g digestive biscuits (wheat biscuits) (notes)
⅓ cup finely desiccated coconut
113 g unsalted butter, melted (1 stick / ½ cup)
FOR THE COCONUT CHEESECAKE:
350 g cream cheese, softened
⅓ cup white granulated sugar
1 cup whole coconut cream
¼ cup boiling water
4 teaspoons of powdered gelatin
The zest of half a lime
FOR THE MANGO PANNA COTTA:
¾ cup mango puree (notes)
¾ cup of water
2 ½ teaspoons powdered gelatin
¼ cup sugar
¾ cup heavy cream (heavy)
Pinch of salt
TOPPINGS:
1 mango, peeled and thinly sliced
Toasted coconut chips
1 teaspoon lime zest
Instructions :
FOR THE COCONUT CHEESECAKE CRUST:
Line a medium loaf pan with baking paper (see tips in notes).
Mix the biscuits and coconut into fine crumbs, add the melted butter and mix well. Press evenly and firmly into the bottom of the prepared pan, then place in the refrigerator to set.
FOR THE COCONUT CHEESECAKE:
Beat the cream cheese and sugar together until smooth and creamy.
Add the coconut cream and beat on low until smooth and well combined.
Place the boiling water in a separate bowl and sprinkle the gelatin on top. Stir until the gelatin is completely dissolved.
Pour the gelatin mixture and lime zest into the cream cheese mixture, then beat well until well combined and smooth.
Pour the mixture over the base and place the mold in the refrigerator while you prepare the top layer.
FOR THE MANGO PANNA COTTA:
Use a blender to puree the pieces of mango flesh.
Pour the ¾ cup of mango puree and the water into a saucepan and sprinkle the gelatin on top. Let it “bloom” for 5 minutes (it should look a little wrinkled at the end).
Lower the heat under the pan and stir for a minute or two until the gelatin has dissolved.
Add the sugar and stir again until dissolved. This should only take a minute or two. Do not let the mixture get too hot or simmer. It should only be barely lukewarm.
Remove the pan from the heat. Pour in the cream, vanilla and salt and mix until well combined.
Pour the mango panna cotta over the cheesecake layer and leave to set in the refrigerator for at least 6 hours before serving. At night it’s even better.
To unmold the cheesecake, fill the sink or a large bowl with an inch or two of hot (not boiling) water. Sit the base of the can in the water for 5 to 10 seconds, then remove it from the water.
Rub some water onto a plate, then place it on top of the mold. Turn it over and shake it gently until it comes free (you may need 2 or 3 turns in the hot water). Very carefully peel off the baking paper.
Finally, place your serving dish on top (which will actually be the base of the cookies) and invert it again.
Garnish your dessert with mango slices and coconut shavings just before serving.
