for the crust:
11 whole graham crackers
¼ cup butter, melted (1/2 a stick)
1/3 cup sweetened coconut flakes
1 teaspoon coconut extract (optional)
for the filling:
1 cup coconut milk, divided
1 envelope unflavored gelatin
½ cup heavy cream
16 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
For the mango sauce:
Flesh of 3 mangoes
2 tablespoons confectioners’ sugar
1 teaspoon rum extract
½ cup shredded sweetened coconut
Preheat the oven to 350 degrees. Crush graham crackers in the food processor. Combine crushed crackers with the melted butter, coconut flakes and extract. Press into the bottom of a 9” springform pan, bringing the crumbs 1 inch up the sides. Bake until crisp—6 to 7 minutes. Remove from oven and cool.
Place half a cup of the coconut milk in a small heat-proof bowl or double boiler. Sprinkle gelatin over it and let it soften for 5 minutes. Bring 1 inch of water to a simmer in a small saucepan. Place the bowl or boiler over the simmering water. Heat the coconut milk for 1 minute, whisking constantly to activate the gelatin.
In your mixer bowl, beat the heavy cream until soft peaks form. Add the cream cheese and remaining coconut milk. Beat until just smooth. Add the vanilla extract. With the mixer running, add the gelatin mixture and beat for 2-3 minutes longer. Place the filling into the cooled coconut crust. Wrap well and freeze at least 6 hours or up to a few days.
Puree the mango in your food processor until smooth. Put the puree through a mesh strainer to remove any tough fibers. Stir in the confectioners’ sugar and extract. Refrigerate to allow flavors to meld. Sauce may be refrigerated in an airtight container for 3-4 days. Alternately, you can use purchased mango sauce for added convenience. Spread mango sauce on top of cake. Sprinkle with coconut and serve or refrigerate until needed.