In a mixer bowl, combine cold cubed butter with sugar, salt, flour, coconut, and baking powder. Mix on low speed using the beater attachment until the texture is sandy.

Add the chilled sweetened egg yolk and mix until no lumps of butter remain.

Once it comes together, roll the dough between parchment sheets to about 3 mm thick. Freeze until firm.

Cut out rounds using a metal ring (∅80 mm), place the rings onto a Silpain-lined baking tray, and bake in a convection oven at approx. 130°C for 20 minutes.

Let cool slightly, then remove from rings.

In a bowl, combine sugar, trehalose, and Le Kanten Ultra, then stir into defrosted purée A. Heat in the microwave until boiling.

Stir in the grated parmesan and cool to around 30°C.

In another bowl, combine cream cheese and still-frozen purée B. Beat until smooth and uniform.

Add mixture (2) to (3), then incorporate the whole egg and sweetened yolk. Mix well.

Line rings with heat-resistant plastic wrap, pour 100g of filling into each, and bake in a steam bath (bain-marie) with the oven set at 150°C top heat and 130°C bottom heat, then turn off both heating elements and bake for 25 minutes.

Once cooled, freeze until firm and unmold by turning upside down.

Gently melt the white chocolate and sesame oil to body temperature.

Mix in toasted desiccated coconut.

Spread the coconut coating onto the surface of the sablé base.

Place the frozen cheesecake filling on top and press gently to adhere.

Coat the sides with toasted coconut.

Dust the top with powdered décor sugar.

Main keywords: exotic cheesecake, coconut sablé, tropical dessert, fruit cheesecake

Secondary keywords naturally used: passion fruit, mango, white chocolate coating, gourmet tart

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