Coconut Mango Cheesecake - cooking recipe

Ingredients

15 None pecan shortbread cookies
1/4 cup salted butter, melted
1/2 cup toasted coconut
1/2 cup coconut cream
32 oz cream cheese, at room temperature
3/4 cup sugar
3 oz vanilla pudding mix
1 cup mango nectar
1 (1/4 oz) envelope unflavored powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
1 None ripe mango, peeled and sliced
1 None kiwi, peeled and sliced
8 None small whole strawberries

Preparation

In a food processor, pulse shortbread cookies to crumbs. Add butter and process until combined. Press into the base of an 8 inch springform pan. Chill.
Wipe out bowl of food processor and process coconut for 30 seconds. Set aside.
Beat coconut cream, cream cream and sugar until smooth. Set aside. Prepare vanilla pudding mix with mango nectar as the liquid. Mix 2 tbsp with bloomed gelatin then gently heat until melted. Fold into cream cheese mixture along with toasted coconut. Transfer to pan and chill overnight.
Transfer cheesecake to a serving platter and decorate with mango, kiwi and strawberries. Serve immediately.