Prepare the crust: Start by combining the crushed Digestives (or graham crackers) and desiccated coconut with melted unsalted butter. Press the mixture firmly into the bottom of your pan for a sturdy base.

Soak the gelatine: Place the gelatine leaves in a bowl of cold water and let them soak until softened, about 5-10 minutes.

Dissolve the gelatine: In a small saucepan over gentle heat, dissolve the softened gelatine in the pineapple juice, stirring until fully melted and combined.

Mix the gelatine blend: Combine the dissolved gelatine mixture with white rum and caster sugar in a mixing bowl. Stir thoroughly until the sugar has dissolved and the ingredients meld together.

Beat the cream cheese: In a separate bowl, beat together the full-fat cream cheese and icing sugar until the mixture is smooth and creamy, free of lumps.

Fold in the coconut cream: Gently fold the chilled coconut cream into the cream cheese mixture, taking care not to deflate the mixture for a light texture.

Combine mixtures: Gradually add the gelatine mixture to the cream cheese blend. Stir gently until everything is well incorporated and silky smooth.

Pour and smooth: Pour the cheesecake filling over the prepared crust, smoothing the top for an even finish.

Chill the cheesecake: Place the cheesecake in the fridge and chill it for at least 6 hours or until it has set firmly.

Decorate and serve: Before serving, garnish your cheesecake with tinned pineapple chunks and a sprinkle of toasted coconut for that perfect tropical touch.