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In a food processor, pulse shortbread cookies to crumbs. Add butter and process until combined. Press into the base of an 8 inch springform pan. Chill. Wipe out bowl of food processor and process coconut for 30 seconds. Set aside. Beat coconut cream, cream cream and sugar until smooth. Set aside. Prepare vanilla pudding mix with mango nectar as the liquid. Mix 2 tbsp with bloomed gelatin then gently heat until melted. Fold into cream cheese mixture along with toasted coconut. Transfer to pan and chill overnight. Transfer cheesecake to a serving platter and decorate with mango, kiwi and strawberries. Serve immediately.
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Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Humidity-controlled cheese storage — keep artisan cheese perfect