Bounty parfait cheesecake recipe | delicious. magazine

Ingredients

• 25g toasted coconut flakes (from large supermarkets and health food shops)
• 2 tbsp cocoa powder
• 125g vegan biscuits (we used Doves Farm Organic Wholemeal Digestive Biscuits)
• 4 tbsp coconut oil, melted
• 400ml tin coconut milk
• 160ml tin coconut cream
• 1 tbsp vanilla bean paste
• 1 tsp maple syrup
• 75g desiccated coconut
• For the topping
• 150g dark chocolate, roughly chopped (if you’re vegan, check the label to make sure the chocolate is vegan)
• 1 tsp vanilla bean extract
• 1 tbsp maple syrup
• 2-3 tbsp boiling water
• Small handful toasted coconut flakes to decorate
• You’ll also need…
• 900g loaf tin, double-lined with cling film – leave plenty of excess overhanging the edges