Vegan Mango, Lime & Coconut Cheesecakes

You may know that I’m obsessed with all things coconut. Used for centuries in Southeast Asian cuisine, it’s only in more recent years that coconut has become a much-loved ingredient in the UK thanks to its fantastic health benefits and versatility. Also suitable for vegetarians and vegans, it makes a great addition to cooking, baking and smoothies for those wanting to avoid dairy.


So when I was approached by leading Oriental grocer, Wing Yip, to try their dairy-free, soy-free and gluten-free Evaporated Coconut Milk, this opportunity immediately grabbed my attention.

My interest in this cuisine has grown since James and I started checking out Chinese supermarkets and exploring all kinds of weird and wonderful exotic ingredients, so this product from Wing Yip has come at the right time. Since I’m on a roll with raw cheesecakes, I thought I’d stick to this theme and try a tropical version using the evaporated milk (sweetened with unrefined coconut sugar), which worked amazingly in these tasty treats!



For the base –

  • 1 cup unsweetened desiccated coconut
  • 1-2 tablespoons coconut flour (I used Sukrin)
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 2 tablespoons maple syrup (I used Meridian)
  • ½ teaspoon vanilla extract

For the cream filling –

  • 2/3 can Wing Yip evaporated coconut milk
  • 1 frozen banana
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • Juice of 1 lime

For the mango lime topping –

  • 1 cup fresh or frozen mango chunks
  • Juice of 1/2 lime
  • Remaining 1/3 can Wing Yip evaporated coconut milk
  • Mint leaves, to decorate


Get making!

  1. First make the base. Mix together the desiccated coconut and coconut flour in a bowl. Gently melt the coconut oil and chosen syrup, then pour into the dry ingredients along with the vanilla and stir to combine.
  2. Press the mixture between 6 muffin tins (silicone work best!) to fill up to ¼ of each. Leave in the fridge.
  3. Now make the cream filling, simply place all of the ingredients in a high-power blender and whizz up until smooth and creamy.
  4. Pour between the muffin molds, leaving a little space on top for the mango layer. Freeze for at least 4 hours.
  5. Place the mango, lime juice and coconut cream or oil (melted) in a blender and whizz up until smooth. Now divide between the muffin molds on top of the cream to reach the top. Return to the freezer for at least 1 hour.
  6. When you’re ready to serve, simply pop one out of the case, top with a sprig of mint and leave for about 5-10 minutes to thaw out a little. Now enjoy!


Keep any others in the freezer for up to 1 month.

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