A couple of years ago, I began experimenting with baking cheesecakes. After finding an adorably stout pan in the kitchen, I made my first, Lemon Saffron Ginger. Looking for more signature flavors to add to my cheesecake repertoire, I created a Toasted Coconut Cream. I used toasted coconut cookies from Trader Joe's for the crust, adding both butter and coconut oil to the mix. The filling was made by adding coconut cream to classic cheesecake ingredients. Opting for a smooth texture and subtle flavor, coconut meat was used only for the topping in the form of roasted coconut, also from Trader Joe's, sprinkled on top of whipped dairy and coconut cream. Coconut extract may be a nice addition to the overall recipe. The natural richness and creaminess of coconut would lend itself well to a vegan version.