Coconut cheesecake with mango coulis

Grind the biscuits together with the coconut and stir in the butter.

Line the baking tin with baking paper. Press the crumbs into the spring form using the convex side of a spoon as a base and leave to set in the refrigerator for about 30 minutes.

Beat the cream with the sugar until stiff. Stir the cream cheese in another bowl with a mixer. Fold the whipped cream gently through the cream cheese and spoon this mixture onto the cake base. Let the cake covered with foil stiffen in the refrigerator for at least 2 hours.

Puree the mango meat with the lime juice. Divide this sauce just before serving over the pie or serve separately.