Triple Coconut Cheesecake

INGREDIENTS

1 1/4 cups

graham cracker crumbs

5 tbsp

granulated sugar

heaping 1/2 cup shredded sweetened coconut

5 tbsp

unsalted butter, melted

1 1/2 lb

(3 packages) cream cheese, softened (I leave mine out overnight!)

1 cup

granulated sugar

1/2 oz

cornstarch

1 tsp

vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)

1/4 tsp

kosher salt

large eggs, lightly beaten

7 oz

coconut milk (about half a can’s worth; you can also substitute coconut cream if you have it!)

1/2 tsp

coconut extract (optional)

1 cup

heavy whipping cream

3 tbsp

confectioners’ sugar

2 tbsp

coconut milk

1/4 tsp

coconut extract (optional)

1/2 cup

toasted coconut, for topping