First we will need open the coconut cans* and scoop out the solid part (cream) and keep 300 grams of the liquid (water). The remaining liquid can be used as a refreshing drink.

Place the coconut cream in a large bowl, add the icing sugar and a pinch of vanilla, and whip to stiff peaks. Place the bowl back in the fridge while we prepare the next steps.

Melt the vegan margarine in a microwave friendly bowl for 1 minute at 400W.

Meanwhile place the biscuits in a blender bowl and blitz till powdered.

Combine the melted fat and the ground biscuits until all the crumbs are wet.

Line a sheet of parchment paper on the bottom of a 20cm (8inch) round hinged mold, pour the biscuit mixture and pat flat with the help of the base of a glass. Place in the freezer to set.

Roughly chop the pineapple pulp (you can include the core too) and add it to a high speed food processer bowl along with the 300 g of coconut milk and 100 g of caster sugar. Blend until smooth.

In a pan add the agar agar powder and add only a couple of tablespoons of the pineapple and coconut mixture to start with. Dissolve the agar agar completely in the liquid, then pour more liquid, a bit at a time, until all well combined. This step will allow the agar agar to fully dissolve and activate once heated.

Transfer the pan over a medium flame and heat the mixture until it starts to bubble, stirring all the time. Keep stirring for 2-3 minutes after the bubbles appear, then turn off the heat and allow the mixture to cool down, stirring from time to time. The more you cool it, the fluffier the filling will be, however, because of the agar agar, the mixture will eventually start to firm up, so be make sure to move onto the next step when it just starts to get firmer.

Pour ¼ of the pineapple and coconut mixture in the bowl with the whipped coconut cream, combine with a whisk, then add the remaining mixture in 2-3 more times. Stir in the rhum and the coconut essence (optional).

Pour the filling over the biscuit base and level it well with a spatula.

For the decoration: toast in a hot pan the coconut flakes for a few seconds, moving the pan constantly, until they start to turn golden brown.

Sprinkle the toasted coconut on the cheesecake while it’s still setting.

Transfer the cheesecake in the fridge for at least 6 hours before serving. If you want you can speed up the process by placing it in the freezer for 1 hour and then in the fridge for another 1 or so.

Serve the Vegan Piña Colada Cheesecake with slices of fresh pineapple.