Crust

1 Cup of nuts (chopped in food processor)- I used a mix of pecans and hazelnuts

1 Cup of Almond flour

1 Cup of shredded coconut (unsweetened)

1/2 cup of butter

Filling

2 x 250g packets cream cheese, chopped, softened.

2/3 cup sugar

3 eggs

1/2 cup coconut milk

440g can crushed pineapple, drained.

Step 1

Preheat oven to 340 F. Grease a 20cm (base) springform pan. Blend nuts until they are small chunks but not too much so you don’t create nut butter. Add butter. Process until combined. Press mixture over base and side of prepared pan and bake 10-15 minutes. Refrigerate until cooled down.

Step 2

Meanwhile, make the filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Add coconut milk. Fold in pineapple. Pour mixture into prepared pan. Place pan on a baking tray.

Step 3

Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Top with coconut. Serve.