Ingredients (mold 22-24 cm):
For the base:
- 250 grams of butter biscuits or speculoos
- 100 grams of grated coconut
- 140 g de beurre fondu
For the coconut cheesecake cream:
- 500 g de cream cheese (Philadelphia)
- 100 g de sucre glace
- 200 ml of very cold coconut cream (or whole liquid cream + 1 tablespoon of coconut flavor)
- 80 grams of grated coconut
For the milk chocolate ganache:
- 400 grams of milk chocolate
- 250 ml of whole hot liquid cream
- 20 g butter (optional, for more gloss)
For decoration:
- A little extra ganache for the features
- Some coconut or chocolate pieces
Steps:
1. Mix biscuits with grated coconut. Add the melted butter and mix well.
2. Cup this mixture firmly at the bottom and edges of a circle or hinge mold. Place in the freezer for 30 mins.
3. Whip the cream cheese with icing sugar until smooth.
4. Making very cold coconut cream into firm whipped cream. Gently combine it with cream cheese with 80 g of grated coconut.
5. Pour this cream on a very cold base, smooth and put it in the fridge for a minimum of 3 hours.
6. Prepare the ganache: pour the hot cream over the minced milk chocolate, wait 1 minute, add the butter and mix until you get a smooth ganache. Let it sit for 10 minutes.
7. Pour the ganache over the well-held coconut cream. Smooth and refrigerate for 3 hours minimum (better overnight).
8. When serving, gently tear down. Melt some leftover ganache and draw features on top with a small pocket or spoon.