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Mango, Lime & Coconut Cheesecakes

Serves: 6 serving


For the base –

1 cup unsweetened desiccated coconut

1-2 tablespoons coconut flour

2 tablespoons natnat virgin coconut oil

2 tablespoons maple syrup

½ teaspoon vanilla extract


For the cream filling –

2/3 can Nature’s Charm evaporated coconut milk

1 frozen banana

2 tablespoons maple syrup

1 tablespoon natnat virgin coconut oil

1 teaspoon vanilla extract

Juice of 1 lime


For the mango lime topping –

1 cup fresh or frozen mango chunks

Juice of ½ lime

Remaining 1/3 can Nature’s Charm evaporated coconut milk

Mint leaves, to decorate


  • First make the base. Mix together the desiccated coconut and coconut flour in a bowl. Gently melt the coconut oil and chosen syrup, then pour into the dry ingredients along with the vanilla and stir to combine.

  • Press the mixture between 6 muffin tins (silicone work best!) to fill up to ¼ of each. Leave in the fridge.

  • Now make the cream filling, simply place all of the ingredients in a high-power blender and whizz up until smooth and creamy.

  • Pour between the muffin molds, leaving a little space on top for the mango layer. Freeze for at least 4 hours.

  • Place the mango, lime juice and coconut cream or oil (melted) in a blender and whizz up until smooth. Now divide between the muffin molds on top of the cream to reach the top. Return to the freezer for at least 1 hour.

  • When you’re ready to serve, simply pop one out of the case, top with a sprig of mint and leave for about 5-10 minutes to thaw out a little. Now enjoy!