A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. It's a great make ahead dessert recipe too - simply mix up your ingredients and let the fridge do the rest. This recipe requires setting time of 6 hours or overnight.
Line a medium loaf tin with baking paper (see tips in notes).
Blitz the cookies and coconut in a blend to fine crumbs, add the melted butter and mix well. Press evenly and firmly into the base of the prepared tin then place in the fridge 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 gelatine over the top. Stir until the gelatine has completely dissolved.
Pour the gelatine mixture and lime zest into the cream cheese mixture then beat well until thoroughly combined and smooth.
Pour the mixture over the base and place the tin in the fridge while you make the top layer.
FOR THE MANGO PANNA COTTA
Use a blender to blend chunks of mango flesh to puree.
Pour the ¾ cup mango puree and the water into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end).
Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the mixture get too hot or to come to a simmer. It should only be just warm.
Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
Pour the mango panna cotta over the cheesecake layer and allow to set in the fridge for at least 6 hours before serving. Overnight is even better.
To turn the cheesecake out, fill the sink or a large bowl with an inch or two of hot (not boiling) water. Sit the base of the tin in the water for 5-10 seconds, then remove it from the water.
Rub a little water on a plate, then place it over the top of the baking tin. Flip it over and give it a gentle shake until it releases (you might need 2 or 3 rounds in the hot water). Very carefully peel off the baking paper.
Last, place your serving dish on top (which will actually be the cookie base) and flip it back again.
Top your dessert with sliced mango and coconut chips right before serving.
Equipment used: blender, food processor, heavy based saucepan, 6 cup capacity loaf tin
For the biscuit base, I use Arnotts Granita which are a digestive biscuit. You can use any biscuit / cookie but the finer the crumb, the less butter you'll need.
Lining the loaf tin with baking paper will help you to remove the dessert when it’s ready. Simply cut off a sheet as long as the flat bottom of the pan and lay it in so that it covers the two long sides and the bottom of the pan. Then cut off two smaller pieces and lay them at each end, also so they come all the way up the sides.
I use the flesh of one largish mango to make enough puree but make sure to measure it out so you’re only using 3/4 cup of puree in the panna cotta.
This recipe requires setting time of 6 hours or overnight is best. Make sure to plan ahead.
As long as you move fairly quickly in turning it out, the panna cotta should not get damaged. If it does, just hide it with mango slices