Place the cans of coconut milk in the refrigerator a day in advance. This allows the coconut cream to separate from the water. For this recipe, you’ll only need the cream. The next day, simply scoop out the cream with a spoon. You can save the leftover coconut water for smoothies.

Grease the springform pan and line it with parchment paper. Crush the cookies into fine crumbs. Melt the butter and stir in the crumbs until the mixture is crumbly and sticky. Press firmly into the bottom of the prepared springform pan.

Make the cheesecake batter: beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing briefly after each addition. Stir together the vanilla extract and coconut cream (from 1 can) and mix into the batter. Add 100 g shredded coconut and beat until smooth, but don’t overmix.

Scoop the coconut cream from the second can of coconut milk and whip with a mixer until stiff. At the last moment, beat in a tablespoon of powdered sugar. Spread over the cheesecake and decorate with toasted coconut flakes. You can also add some fresh mango or pineapple pieces if you’d like.