Coconut Mango Cheesecake

• 15 shortbread cookies pecan
• 1/4 cup salted butter melted
• 1/2 cup toasted coconut
• 1/2 cup coconut cream
• 32 ounces cream cheese at room temperature
• 3/4 cup sugar
• 3 ounces vanilla pudding mix
• 1 cup mango nectar
• 1/4 ounce powdered gelatin
• 2 tablespoons cold water
• 1 mango ripe, peeled and sliced
• 1 kiwi peeled and sliced
• 8 whole strawberries

1. 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.
2. Wipe out bowl of food processor and process coconut for 30 seconds. Set aside.
3. 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.
4. Transfer cheesecake to a serving platter and decorate with mango, kiwi and strawberries. Serve immediately.

shortbread cookies pecan, butter, coconut, coconut cream, cream cheese, sugar, vanilla pudding, mango, powdered gelatin, cold water, mango, strawberries

Taken from www.yummly.com/recipe/Coconut-Mango-Cheesecake-1398510 (may not work)