1.   make up the Coconut Cheesecake Crust:

1. • Line a loaf tin that is medium-sized with baking parchment.
   • Mix the digestive biscuits as well as desiccated coconut in a processor until fine crumbs are formed. Add the melted butter and mix thoroughly.
   • The mixture should be evenly pressed into the bottom of the container and then refrigerate until set.

2.   Make the Coconut Cheesecake Layer:

2. • Mixing bowl beat the cream cheese softened and sugar until they are smooth.
   • Add the coconut cream with full fat and mix until thoroughly incorporated.
   • In another bowl mix the gelatine with boiling water. Stir it until it is completely melts. In a separate bowl, add lemon zest.
   • Add the gelatine mix to mix with cream cheese, and mix until it is well-combined.
   • Spread the cheesecake topping over the crust, and then refrigerate while you make your mango layer.

3.   Create the Mango Panna Cotta:

3. • Blend the mango puree in a blender until it is smooth.
   • In a pot, mix the mango puree with water. Sprinkle gelatine on top of the mango and let it sit for five minutes.
   • Begin heating the mixture gently by stirring it until the gelatine dissolves. Add the cream, sugar and salt, stirring thoroughly.
   • Pour the mango mix onto the layer of coconut cheesecake, and let it sit in the refrigerator for at minimum 6 hours or even overnight.

4.   Serve:

4. • Once the cheesecake is set, carefully remove it from its tin. Serve with mango slices as well as coconut chips toasted and the zest of a lime just prior to serving.