Heat your oven to 350°F.
Spread coconut evenly on a cookie sheet.
Bake the shredded coconut for 7 to 8 minutes or until light golden brown, stirring occasionally.
Take the shredded coconut out of the oven and allow it to cool.
Mix shredded coconut, coconut oil and raw honey or maple syrup together.
Spread the coconut mixture over the bottom of a greased 8-inch springform pan.
Press the crust evenly over the bottom of them pan.
Bake crust at 350°F for 5 minutes.
Set the crust aside and allow it to cool.
Mix gelatin and sugar together in a small bowl.
Pour boiling water over the gelatin and sugar.
Stir and let the mixture sit for 5 minutes.
Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
Use a hand mixer and whip the ingredients together until they are well blended and smooth, about 3 minutes. The batter should be thick and creamy.
Spoon the coconut cheesecake batter over the cooled coconut crust.
Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
Top with coconut whipped cream and fruit garnish.
How to make
1 cup unsweetened shredded coconut
2 tablespoons coconut oil, melted
1/4 cup raw honey or maple syrup
3 teaspoons gelatin
2/3 cup coconut sugar
1 cup filtered water, boiling
1 teaspoon organic vanilla extract
24 ounces organic cream cheese, room temperature
1/4 cup coconut butter, melted