Method

• 1.
  Grease the base of a 22cm springform pan and line sides with acetate (see recipe notes) or double layers of baking paper to a height 3cm above edge of pan.
• 2.
  Place the coconut rolls in a food processor and whiz until a powder. Add the melted butter and whiz until combined. Spoon into prepared pan and press into base, packing down to ensure a smooth, even layer. Chill for 15 minutes.
• 3.
  Meanwhile, for the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the coconut cream and sugar and beat until combined.
• 4.
  Place 100ml of the cream in a small saucepan and bring to a simmer. Drain and squeeze out the water from the soaked gelatine leaves and add to the hot cream. Whisk to dissolve. Pour the hot cream into the coconut cream cheese mixture and whisk well. Add the coconut rum and whisk to combine.
• 5.
  In a large bowl, whisk the remaining 300ml cream to soft peaks and gently whisk into the cream cheese mixture until smooth. Pour into prepared pan and chill for 4 hours, or until set.
• 6.
  Meanwhile, make the pineapple flowers (see recipe notes). Cut half the pineapple into 4mm-thin slices and place in a dehydrator set at 75°C. Dehydrate for 4 hours 30 minutes, flipping slices twice. Store in an airtight container. Core the remaining pineapple and cut into 1cm cubes. Store in an airtight container in the fridge until ready to decorate.
• 7.
  While the cheesecake is chilling, you can also make the jelly. Place the juice in a large saucepan and bring to a simmer over medium-high heat. Simmer for about 30 minutes, or until reduced to 3 cups. Remove from heat. Drain and squeeze out the water from the 8 soaked gelatine leaves and add to the hot juice. Whisk until dissolved. Set aside at room temperature to cool but not set.
• 8.
  When the cheesecake is set and the jelly is cool but still liquid, slowly pour it over the back of a large spoon onto the cheesecake. Chill overnight to fully set.
• 9.
  In a large bowl, whisk the 300ml thickened cream and caster sugar to soft peaks. Chill until ready to serve.
• 10.
  Transfer cheesecake to a serving plate. Add dollops of chantilly on top to form a wreath. Decorate wreath with dried pineapple slices, fresh pineapple cubes and cherries. Serve cut into slices.