Crush the digestive biscuits and desiccated coconut in a blender until they resemble fine crumbs. Combine with melted butter in a mixing bowl and stir until well-coated. Press this mixture evenly into the base of a lined loaf tin using the back of a spoon. Refrigerate the crust for about 30 minutes to firm up while you prepare the cheesecake layer.

In a small bowl, dissolve the powdered gelatin in boiling water, stirring until completely dissolved. In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth. Gradually add the full-fat coconut cream and lime zest, mixing well. Add the dissolved gelatin to this mixture, ensuring no lumps remain, then pour it over the chilled crust. Return the whole tin to the fridge for at least 3 hours or until set.

For the mango panna cotta, start by pureeing the mango flesh until smooth in a blender. In a saucepan, combine the mango puree with water, then sprinkle the gelatin on top and let it bloom for about 5 minutes. Gently heat the mixture while stirring until the gelatin is fully dissolved, then add the sugar, thickened cream, vanilla extract, and a pinch of salt, mixing well to combine.

Once the coconut cheesecake layer has firmed up, carefully pour the mango panna cotta mixture over the top. Make sure to pour it gently to avoid disturbing the cheesecake layer underneath. Return the cheesecake to the refrigerator and let it chill for at least 6 more hours or preferably overnight, ensuring both layers are well-set.

To serve your Mango Coconut Cheesecake, briefly soak the base of the loaf tin in warm water for a few seconds to loosen it. Invert the tin onto a serving plate and gently peel away the lining. Garnish the top with thin slices of mango, toasted coconut chips, and a sprinkle of lime zest for an extra tropical touch before slicing and serving.