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Mango, Lime & Coconut Cheesecakes

Mango, Lime & Coconut Cheesecakes


  • 6 serving


For the base

For the cream filling 

  • 2/3 can Nature’s Charm evaporated coconut milk
  • 1 frozen banana
  • 2 tablespoons maple syrup
  • 1 tablespoon natnat virgin coconut oil
  • 1 teaspoon vanilla extract
  • Juice of 1 lime

For the mango lime topping 

  • 1 cup fresh or frozen mango chunks
  • Juice of ½ lime
  • Remaining 1/3 can Nature’s Charm evaporated coconut milk
  • Mint leaves, to decorate


  1. First make the base. Mix together the desiccated coconut and coconut flour in a bowl. Gently melt the coconut oil and chosen syrup, then pour into the dry ingredients along with the vanilla and stir to combine.
  2. Press the mixture between 6 muffin tins (silicone work best!) to fill up to ¼ of each. Leave in the fridge.
  3. Now make the cream filling, simply place all of the ingredients in a high-power blender and whizz up until smooth and creamy.
  4. Pour between the muffin molds, leaving a little space on top for the mango layer. Freeze for at least 4 hours.
  5. Place the mango, lime juice and coconut cream or oil (melted) in a blender and whizz up until smooth. Now divide between the muffin molds on top of the cream to reach the top. Return to the freezer for at least 1 hour.
  6. When you’re ready to serve, simply pop one out of the case, top with a sprig of mint and leave for about 5-10 minutes to thaw out a little. Now enjoy!


coconut oil

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